Curried Butternut Squash Soup

Today I did some "nesting cooking" as I'm calling it, trying to prepare when I don't feel like cooking and to have stuff in the freezer. This time I made Curried Butternut Squash Soup, the recipe which has evolved in the last couple of years.

Ingredients:

1 butternut squash, peeled and cut into 1-inch pieces

2 carrots, peeled and cut into 1-inch pieces

2-3 stalks celery, cut into 1-inch pieces

1 onion

2 cloves garlic

1/4 c. molasses

1/4 c. extra virgin olive oil

1 c. chopped mushrooms (optional)

2 parsnips, peeled and cut into 1-inch pieces (optional)

1 T. Chinese 5 spice powder

1 sweet potato, peeled and chopped into 1-inch pieces (optional)

1 can fat-free evaporated milk

1-1.5 cans 100% fat free, reduced sodium chicken broth (2.5 c.)

2 T. or more curry powder (to taste)

salt and pepper to taste

Pre-heat oven to 400 degrees. Combine all ingredients up to and including the sweet potato, if using, in roasting pan. Roast in oven at least 1 hour or until squash/sweet potato is a little past fork tender. Pour all roasted vegetables and juices into 8 quart stock pot. Add chicken broth and evaporated milk. Either use immersion mixer or regular blender to puree all ingredients. (If using regular blender you can skip putting everything in the stock pot) Add curry powder and salt and pepper to taste.