Velvety Butternut Squash Soup - cooking recipe

Ingredients

4 cups chicken stock
4 cups butternut squash, cut in cubes
3 large carrots, chopped
1 small onion, diced
5 stalks celery, diced
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1 (15 ounce) can evaporated milk
olive oil
salt
pepper

Preparation

Arrange squash and carrots on a large baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
Add in spices, and cook 1 min longer; remove from heat.
When squash and carrots are roasted, add to stock pot.
Add in broth, cover, and cook over low heat about 20 minutes.
Working in batches, run soup through a blender, or use an immersion blender until smooth.
Can be served with a dollop of Greek yogurt and pumpkin seeds.