Gingered Curried Butternut and Potato Soup
Ingredients
- 8 cups butternut Squash, peeled and cubed
- 6 teaspoons olive oil (divided)
- 1 large onion, chopped
- 2 tablespoons butter
- 2 teaspoons fresh ginger, minced
- 3 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large potatoes, peeled and cubed
- 7 cups chicken broth
- 1 bulb roasted garlic
- 1/2 pound bacon, fried crispy and crumbled
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