Mint Butternut Squash Soup

Ingredients

1 Tbls Oil
1 each Butternut Squash, halved, roasted & skinned (4#)*
1 each Onion, medium, sliced thin
½ cup Leek, sliced thin
½ cup Carrot, sliced thin
1 tsp Curry Powder
1 tsp Cumin Powder
6 cups Vegetable Broth
To Taste Kosher Salt & Black Pepper, fresh cracked
4 sprigs Mint, fresh, sliced thin or chopped

Instructions

1. Heat 1 tbls oil in dutch oven or stock pot over medium high heat. Add carrots, leeks and onions and sauté till carrots are soft. Add curry & cumin powder, sauté for one minute.
2. Add vegetable broth, followed by butternut squash. Cook till soup has thickened. Season with salt & pepper. Garnish with mint & serve.

Notes

* How to prepare butternut squash- slice butternut squash down length wise. Remove seeds. Rub each half with oil and lightly season with salt. Place center-side down on a foiled sheet tray. Bake at 400’F till soft. Let cool to touch before scooping pulp from roasted skin shell. Or just buy the pre-skinned & diced butternut squash at the grocery store & boil till soft.