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Roasted and Curried Butternut Squash Soup
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Savory, versatile recipe that can be vegetarian or meat-based. Freezes perfectly for easy reheating, just add cream or yogurt for a creamy finish. Worth the effort of roasting and pureeing to create a delicious meal. Enjoy the rich flavors!
Ingredients:
  • 1 butternut squash, halved and seeded
  • 2 large onions, peeled and quartered
  • 1 medium head garlic
  • 6 cups vegetable broth
  • 1 teaspoon brown sugar
  • 1 teaspoon mild curry powder
  • 0.25 teaspoon ground nutmeg
  • salt and pepper to taste
  • 1 cup plain yogurt
  • 0.25 cup chopped fresh parsley
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet lined with parchment paper or aluminum foil.
  • Arrange the squash halves and onion on the baking sheet, then wrap the garlic in foil and place it alongside the other vegetables.
  • Roast the squash in the center of the oven for 45 to 60 minutes, or until tender. Then, set aside to cool before handling.
  • Squeeze garlic cloves to release as paste into a food processor. Add squash flesh and roasted onion, then puree until smooth. If needed, mix in vegetable broth. Transfer to a stockpot, add more broth, and stir together. Season with bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then simmer for 10 minutes. Remove from heat and gently blend in yogurt.
  • Discard the bay leaf and serve the dish hot. Add a sprinkle of fresh parsley for a pop of color and flavor if desired.

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