Butternut Squash Soup Recipe

Ingredients

• ¼ cup (60 ml) olive oil
• 1 red onion, chopped
• 4 cups (1 L) pumpkin flesh, cut into cubes
• The flesh of ½ butternut squash, cut into cubes
• 2 medium Russet potatoes, peeled and diced
• 1 turnip, peeled and diced
• 1 sweet potato, peeled and diced
• 2 tbsp (30 ml) freshly grated ginger
• ½ tsp (2 ml) cumin
• ½ tsp (2 ml) curry powder
• ½ tsp (2 ml) turmeric
• ¼ cup (60 ml) dry white wine
• 4 to 5 cups (1 to 1.25 L) chicken or vegetable broth
• Salt and freshly ground pepper