Roasted and Curried Butternut Squash Soup
From sunnyflower 16 years ago
- 60 minutes to make
- Serves 6
Another great soup for a cold day...roasting the garlic, onion, and squash adds great flavor. Bon appetit!
Ingredients
- 1 butternut squash, peeled, seeded, and cut into chunks shopping list
- 1 large onion, chopped shopping list
- 1 medium head garlic (about 8 cloves) shopping list
- 5 cups vegetable broth (or more, depending on the kind of consistency you want) shopping list
- 1 tsp brown sugar shopping list
- 1 teaspoon curry powder shopping list
- 1/2 tsp cinnamon shopping list
- 1/4 tsp ground nutmeg shopping list
- salt and pepper to taste shopping list
- 1 cup plain yogurt shopping list
- 1/4 c fresh parsely (optional shopping list
How to make it
- Preheat oven to 350 degrees. Line a baking sheet with tin foil and place onion and squash on in.. Wrap garlic head in tinfol and place with the other vegetables.
- Roast in the center of the oven for 30-45 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Squeeze garlic cloves out of their skin like paste into a blender or food processor. Add squash and onion and a bit of vegetable broth if necessary. Puree until smooth. Transfer pureed mixture to a stockpot and stir in remaining vegetable broth, brown sugar, curry, 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.
- Garnish with fresh parsely if desired.
People Who Like This Dish 5
- Good4U Perth, Canada
- alivetomorrow Columbia, MO
- hollymayb Baltimore, Maryland
- dee Tampa, GB
- sunnyflower Winnipeg, CA
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