Ingredients

How to make it

  • First you need to preheat over to 35o degrees.
  • Then line a baking sheet with aluminum foil.
  • Now place your squash halves and onion on the bakng sheet.
  • Take your garlic and cover with foil and place beside the other veggies and roast for approx. 45 to 60 min.(squash is tender)
  • Let these cool.
  • Now you want to squeeze garlic until they become paste into blender. Scrape squash into blender also and puree until creamy.
  • Now add this mixture back to pot and add veggie broth and stir.
  • Then add the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, and salt and pepper.
  • Let all of this simmer around 10 min.
  • Take this off the heat and add in your yogurt.
  • Take out the bay leaf and ladle and serve!

Reviews & Comments 5

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  • suzyqlivonia83 4 years ago
    Sounds rich and wonderful, I'm making it tomorrow. I'll update after eating. Thank you.
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  • lanabade 4 years ago
    Sounds good try adding fresh apple cider in the fall for added flavor and fresh taste you'll love it that way as well.Thankyou for your recipe!
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  • marmay 5 years ago
    I am in love with butternut squash. Your recipe looks amazing. Better than any squash soup I have made. I can't wait to try it.
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    " It was excellent "
    annieamie ate it and said...
    Fabulous! Fabulous! I love your ingredients and spices! I don't use as much yogurt in my recipe but I will definitely try your recipe! It all sounds soooo good!
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  • suestonebender 6 years ago
    ~groans~ I cannot wait to try this. I love winter vegetables, and this is one of my favourite soups! The yogurt and your choice of spices make this sound absolutely decadent. The perfect comfort food.
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