1 butternut squash
1 onion, diced
3 garlic cloves, minced
freshly grated garlic (about 1-2 tsp.)
4 c. broth (I used homemade turkey broth from the freezer)
4 carrots, chopped
2 tsp. curry powder
1/4 tsp. Smoked Spanish Paprika
pepper, to taste
Slice squash lengthwise and scoop out the seeds. Drizzle with olive oil and brown sugar, and place cut-side down on a parchment-lined baking sheet. Bake at 375 F for 45 minutes.
Meanwhile, sauté onion, garlic, and ginger in a little olive oil in the bottom of a saucepan. Add broth and bring to a boil. Add carrots and reduce heat, simmering for 15-20 minutes until carrots are soft. Scoop out squash and add to the soup, along with seasonings. Purée soup until smooth.
Serve with Yam Fries and Chipotle Curry Mayo (slice yams into long pieces, drizzle with olive oil, and bake for 20-25 minutes at 350 F. Mix chipotle chili powder and curry powder into mayonnaise for a dipping sauce.)