1 large butternut squash peeled and cut in chunks
3 medium carrots, peeled and cut in chunks
1 garlic clove, minced
1 medium onion, diced
1 T curry powder (or more to taste)
1 large chunk fresh ginger, grated
1/4 C The Tasteful Olive's Honey Ginger balsamic vinegar
3 T The Tasteful Olive's Garlic olive oil
6 C vegetable broth or chicken broth
Salt and pepper to taste
Heat olive oil in large heavy pot over med heat. Add onions, garlic and cook for approx 1 min. Add carrots, butternut squash & cook about 10 min until veggies begin to soften. Add balsamic vinegar and fresh grated ginger and cook about 3-5 min more, till vinegar has mostly evaporated. Pour in broth, cover and simmer for about 1 hour. Salt & pepper as needed. Puree soup (to the consistency you like) with an immersion blender or high-powered blender. Serve hot! Garnish with cream or enjoy as is!
