Recipe for Curry Butternut Squash soup

I got this from Taste of Home recipe book about Nov. 2008 edition. Made it for Millcreek Garden Soup and Pie day, it was yummy. Makes alot. Be careful at the end, it burns easily when you add milk.

4 lbs butternut squash*
1 large onion
2 T butter
1 T minced fresh ginger root
2 1/2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 large potatoes, peeled and cubed*
6 cups chicken broth*
1 1/2 cups milk- good without this too.

*I used more than this recipe calls for.

Cook Squash, microwave, boil or oven cook it.

Saute onion, butter until tender. Stir in Curry, Ginger, Salt and Pepper. Cook for 2 minutes. Sir in potatoes; Stir in Broth. Bring to boil, reduce heat, cover and simmer for 15-20 minutes, until potatoes are tender. Cool slightly.

Blend potato mixture in a blender until smooth. Add squash and *more chicken broth, until smooth. Do a little at a time, not to overwork blender.

Return to pan, stir in milk, if desired.

I put in crockpot to keep warm- great for alot of people.