Curry Butternut Squash Soup

Curry Butternut Squash Soup

Peel two small butternut squash in half, scoop out the seeds,
and cut squash into one inch pieces.
In a large stock pot sauté one onion, one inch of minced ginger,
and add 3 minced garlic cloves when onion is translucent.

Add one teaspoon each of marjoram, turmeric, thyme,
cumin, coriander, cinnamon, curry powder, salt,
and one half a teaspoon of ground black pepper.
You can also add a bit of cayenne or hot sauce if you like.
Add cut squash to pot and add just enough water to cover squash.
Then add 2 to 3 tablespoons of brown sugar.

Cook till squash is very tender.
Cool soup slightly and blend in blender till smooth,
or you can use an immersion blender.
Add soup back into pot and if too thick milk or cream to thin.
I like making a big batch of soup so I can freeze some for other meals.
If freezing leave out milk or cream for that portion of the soup.
You can add milk or half and half later when it is thawed.