Butter-Nut

I remember going to my sweet grandma's house with my mom and she gave us the most delicious and creammmmy soup that she made with her summer butternut squash, it was delightful! I got a squash from Leah and decided to try it out! It was great!!!

My Interpretation of Grandma Ann's Butternut Squash Soup

3 T. Butter
1/2 an Onion, finely diced
1 T. of Minced Garlic
1/8 t. of Ground Ginger
1/4 t. of Curry Powder
dash of Garlic Salt
1/4 t. Ground Pepper
2 1/2 C. Chicken Broth
1/4 t. Corn Starch mixed in 1/4 C. of Warm Water
1 Medium Butternut Squash, peeled and chopped
1 1/2 C. Carrots, chopped
1/3 C. of Half & Half

In a medium sized sauce pan, begin to melt butter in the bottom. Once melted, add the onions and garlic. Let cook for about 3 minutes. Then add Ginger, Curry, Garlic Salt, and Pepper. Cook until the onions are translucent. Add broth, bring to a boil.
In a separate pan, bring squash and carrots to a boil and cook until very tender. Once tender, strain and puree in a blender. You made need to add some of the broth mixture to thin and puree. Add to broth mixture. Bring to a boil, whisk in cornstarch water.  cook on low heat for about 15 minutes.
After cooking on low, pour entire mixture into the blender, you may have to puree in parts if your blender gets too full. Once pureed, pour back into pan. Simmer until a 20 minutes before serving and add Half & Half. Heat again, and serve!

Let me know what you think!!