3poundsbutternut squashpeeled and cut into 1-1/2 in pieces (about 6 cups)
214.5-oz. cans chicken broth
2cupswater
3teaspoonsfreshly grated ginger
1teaspoonkosher salt
1/4tspfresh ground pepper
1/3cuphalf-and-half or heavy cream
For topping (optional):
Crispy cooked baconcrumbled
Chopped scallions
Grated Parmesan cheese
Sour cream or plain yogurt
Instructions
Melt butter in a deep soup pot set to medium heat. Add onions and cook until caramelized, 7-8 minutes. Stir in curry powder, cinnamon, nutmeg and cayenne pepper toward the end; cook 1 minute, until fragrant. Stir in squash, broth, water, ginger, salt, and pepper. Increase heat to high, boil, then reduce heat and simmer 20 minutes, until squash is tender.
Remove and puree squash mixture in batches (or blend in the pot with an immersion blender); transfer back to pot. Simmer for 20 minutes, adding more liquid to thin the soup if necessary. Just before serving, stir in half-and-half or cream.
If desired, top with crispy cooked bacon, scallions, Parmesan, and/or sour cream. Serve with salad and warm crusty bread.