Healthy Butternut Squash Soup

1 32 ounce bag of cubed butternut squash (= 8.25 cups)
1 TBS of olive oil to roast the squash plus 2 tsp to saute the onions and garlic
1 medium onion
3 cloves of garlic
2 TBS of minced fresh ginger
salt, pepper, cinnamon, curry and other spices to taste
4 cups of vegetable broth (or chicken broth)
approx 2-3 cups of water

Preheat oven to 400 degrees.
Place cubed squash in a roasting pot or pan, sprinkle/toss with 1 TBS of olive oil. Sprinkle with salt and pepper.
Roast in preheated oven till tender.
While it's roasting, finely chop the onion, garlic and ginger.
Saute all 3 in 2 tsp of olive oil (or use butter) with a sprinkle of salt until translucent.
Add cinnamon and a curry (approx 1 TBS or to taste) and a little veg oil and let the flavors simmer until the squash is tender.
When the squash is tender, remove from oven, and add to the soup pot with the onions, garlic, ginger and seasonings.
Add in the vegetable oil and water
Bring to a boil and let it simmer approx 15-20 minutes until some of the liquid as evaporated.
Use an immersion blender to blend everything together. Add water if it's too thick.
Adjust spices/seasonings.
Serve and enjoy. (Can add a little garnish such as fresh herb, yogurt, a little bit of 1/2 and 1/2, croutons, or even fresh shredded parmesian cheese to make it pretty)

Serving Size: Makes approx 6 one cup servings, depending on thickness

Number of Servings: 6

Recipe submitted by SparkPeople user MCMLXIV.