Curried Butternut Squash Soup

This is another squash soup recipe I found and tried and both Chris and I like it better than the other squash soup recipe I've already posted (though we liked that one a lot too). This one just has a kick to it thanks to the curry powder and we're big curry fans at our house so we of course like it!

I think I might have gotten this recipe from the Thanksgiving Point calendar mailers they send to me...though I can't quite remember if that's where I found it or not. I've kept the recipe mostly the same except I decreased the amount of olive oil and maple syrup by half.

Curried Butternut Squash Soup
1 medium butternut squash, peeled and diced
1/8 cup olive oil
pinch salt and pepper
1 medium yellow onion, diced
1 tbsp butter
3 cups chicken stock (or 3 cups water plus vegetable or chicken base or bouillon cubes)
1/2 cup heavy whipping cream (or coconut milk or evaporated milk)
pinch nutmeg
pinch ground cloves
1 tsp curry powder
1/8 cup maple syrup

Preheat oven to 350 degrees.

Toss diced squash with olive oil, salt and pepper in large bowl. Spray PAM on a large baking sheet and spread squash in an even layer and roast in the oven at 350 degrees for 10-15 minutes or until lightly browned.

While squash is roasting, place diced onion in a pot with butter and cook over medium heat until onions are almost clear.

Add chicken stock to pot and then the roasted squash and boil until the squash is tender.

Place in a blender and puree until smooth. * (I recommend doing 1/2 of the soup at a time and make sure you loosen the middle part of the lid on the blender to let the pressure caused by the heat out - I usually cover it with a paper towel once I loosen the center piece).

Return to large pot and add the nutmeg, ground cloves, curry powder, maple syrup and cream. Simmer until hot and combined.

Top with Parmesan cheese and roasted pepitas (roasted pumpkin seeds) if you have them and serve with breadsticks, in bread bowls, etc.

*Note: I like to puree 1/2 to 2/3rds of the soup and then mash the rest that's left in the pot with a potato masher. This gives the soup a little texture.*Note: You can of course substitute grated cheddar cheese for the Parmesan cheese, but like with the other squash soup Chris likes it with the Parmesan cheese better.