Curryous Butternut Soup

Curryous Pumpkin Soup

1 whole butternut squash or sugar pumpkin
1-2 c chicken broth
2 T extra virgin olive oil
1 onion chopped
2 T fresh ginger
1/2 tsp curry powder
1/4 tsp cumin
1/2 tsp fresh chopped sage
Salt and pepper
plain greek yogurt
roasted pumpkin seeds

• Slice each end of squash with large knife. Peel squash down to the bright orange color.
• Set up squash vertically on fattest side and slice in half. Spoon out seeds and inner flesh of each side
• Rub with olive oil , salt and pepper.
• Roast squash on cookie sheet at 400 for 45 min or until tender
• Saute onions until opaque
• puree all ingredients except garnish