Name: Roasted and Curried Butternut Squash Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Butternut squash, halved and seeded - 1; Onions, peeled and quartered - 2 large; Garlic - 1 medium head; Vegetable broth - 6 cups; Bay leaf - 1; Brown sugar - 1 teaspoon; Mild curry powder - 1 teaspoon; Dried oregano - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Salt and pepper to taste - ¼ teaspoon; Plain yogurt - 1 cup; Chopped fresh parsley (Optional) - ¼ cup

Ingredients for - Roasted and Curried Butternut Squash Soup

1. Butternut squash, halved and seeded 1

2. Onions, peeled and quartered 2 large

3. Garlic 1 medium head

4. Vegetable broth 6 cups

5. Bay leaf 1

6. Brown sugar 1 teaspoon

7. Mild curry powder 1 teaspoon

8. Dried oregano ½ teaspoon

9. Ground cinnamon ½ teaspoon

10. Ground nutmeg ¼ teaspoon

11. Salt and pepper to taste ¼ teaspoon

12. Plain yogurt 1 cup

13. Chopped fresh parsley (Optional) ¼ cup

How to cook deliciously - Roasted and Curried Butternut Squash Soup

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.

2 . Stage

Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.

3 . Stage

Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

4 . Stage

Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.

5 . Stage

Remove bay leaf and serve hot. Garnish with fresh parsley if desired.