Spicy Ginger Butternut Squash Soup

I've had this large butternut squash on my kitchen counter for about a month now and was getting tired of dusting around it! So I decided to make some soup out of it. Turned out pretty good.

Ingredients:

1 large butternut squash

4 cup chicken stock

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 tablespoon fresh minced ginger

2 teaspoons fresh tarragon

2 teaspoons fresh parsley

1 1/2 teaspoons curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

salt and pepper to taste

Preheat oven 400 degrees

Cut squash in half lengthwise. Rub olive oil and salt squash halves. Roast squash 30 minutes at 400 degrees. Let squash cool and scoop out the meat of the squash into a bowl.

In stock pot, saute onions, garlic and fresh ginger in 1 tablespoon olive oil on medium heat. Cook until onions are translucent.

Add squash and spices, mix throughly.

Add 4 cups chicken stock.

Gently simmer for 25 minutes.

Mix with immersion hand blender until smooth.

Garnish with plain yogurt and chives.

Bon Appetit!