Butternut Squash Soup

Ingredients

¼ cup + ½ tsp.  Canola Oil
1 cup + 2 Tbsp.  Spanish Onions, diced
1 cup + 2 Tbsp.  Carrots, diced
½ cup  Celery, diced
1 Tbsp.  Garlic
¼ cup + 1 ½ tsp.  Ginger Puree
3  Bay Leaves
2 lbs.  Butternut Squash, peeled and cut into 2” pieces
¼ tsp.  Crushed Red Pepper
1 ½ tsp.  Salt
1 Tbsp + ¼ tsp.  Curry Powder
1 qt. + ½ cup  Vegetable Stock
1 cup + 2 Tbsp.  Orange Juice
1 Tbsp. ¼ tsp.  Brown Sugar
2 Tbsp. + ¾ tsp.  Soy Sauce
½ cup + 1 Tbsp.  Heavy Cream
1 Tbsp. + ¼ tsp.  Fresh Parsley

Directions

1. Heat oil over medium heat. Add onions, carrots, and celery – cook 2 minutes.
2. Add garlic and ginger – cook until onions are soft.
3. Add bay leaves and red pepper – cook 1 minute.
4. Stir in squash, salt, and curry powder.
5. Increase heat and add vegetable stock. Bring to a boil, then simmer for 15 minutes.
6. When squash is soft – mash well.
7. Add brown sugar and cook 5 minutes.
8. Remove bay leaves and add soy sauce.
9. Puree the mixture with a blender until smooth.
10. Season with salt, garnish with parsley, and finish with cream.