Butternut Squash Carrot Ginger Curry Soup
3 T. The Tasteful Olive infused Garlic infused olive oil
1 medium onion, diced
1 garlic clove, minced
3 medium carrots, peeled and cut in chunks
1 large butternut squash, peeled and cut in chunks
1/4 c. The Tasteful Olive Honey Ginger white balsamic vinegar
1 large chunk fresh ginger, grated
1 T. curry powder (or more to taste)
6 c. vegetable broth or chicken broth
Salt and pepper, to taste
Heavy cream, to add at the end (if desired)
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!
