Butternut Squash Carrot Curry Soup - cooking recipe

Ingredients

2 tablespoons olive oil
3 minced garlic cloves
1 tablespoon curry powder
1/4 teaspoon ginger powder (can also use fresh ginger)
1 onion
2 carrots
1 1/2 - 2 cups butternut squash (small cubes)
salt
3 cups chicken broth
heavy cream (optional and to taste)
1/2 cup dry white wine (optional)

Preparation

Heat olive oil in a heavy pot over medium heat. Add minced garlic and chopped onions, stir to coat. Add thinly sliced carrots and cook for 3 minutes, or until they start to get soft.
Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.
Pour in wine if using. Let cook for 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat.
Puree soup using a blender. Return to soup pot and bring to a simmer.
If you use decide to add cream you'll want to \"float\" it on top of the soup by first pouring it into a teaspoon and then carefully dripping it over the top. To make a lovely design, drip a few small parallel lines over the top, take a spoon and swirl through them in a semi-circle around the bowl. It looks something like a leaf pattern. Not as difficult as it sounds; it just takes a little practice.