Ginger Curry soup

This afternoon, I finally got an hour alone in the kitchen to cook. This is one of my favourite flavors of autumn.

1 T. Olive oil

1-2 yellow onions

2 cloves garlic, minced

1/2 t. (?) Fresh ginger

1 1/2 t. Hot yellow curry powder (Muchi)

1t. Salt

4c. Broth/stock 

1T. Honey

Chop your onion and mince your garlic now, but don't mix them up. Now, coat the bottom of the pot with about 1T. Olive oil. Turn heat on low and wait until the olive oil starts to shimmer. Toss the onions in, stir them around and let them soak up the olive oil. Stir every 1/2 minute or so for the next 5 minutes, to gently sautée the onions. While this is going you can tackle the butternut squash however you need to get about 1" chunks of peeled squash. 

I have a serrated veggie peeler as well as a smooth peeler. I used both today...

Peel the carrots and chop into 1" chunks.

At some point, I turned off the stove and threw the garlic in to soak while I finished chopping. If you don't need to, just give the garlic a minute or so to heat through, but not to get browned (it happens fast). 

Grate the ginger and stir it in with the curry and salt until all the onion is well coated. Add the cut up orange veg. Add the water/stock. I didn't have any stock handy so I used Better Than Bouillon.

Cover and simmer 20 minutes, then take the lid off and let it heat up the house and thicken a bit. 

I have an immersion blender, but if you don't, you can use a blender but do very small batches and let the soup cool for a while (30+ min) before scooping into the blender.

I topped my bowl with a dollop of sour cream.

Deeelish!!