Roasted and Curried Butternut Squash Soup
Recipe by Lesley Prince from allrecipes.com
2 Hr. 40 Mins.
Ingredients
8
8 servings
- •1 butternut squash, halved and seeded
- •2 large onions, peeled and quartered
- •1 medium head garlic
- •6 cups vegetable broth
- •1 bay leaf
- •1 teaspoon brown sugar
- •1 teaspoon mild curry powder
- •0.5 teaspoon dried oregano
- •0.5 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •salt and pepper to taste
- •1 cup plain yogurt
- •0.25 cup chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- 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.
- 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.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Nutritional Facts
Per 8 servings
- Calories: 142
- Carbohydrate: 31g
- Fat: 1g
- Fiber: 5g
- Protein: 5g
- Sugar: 10g
Related Recipes
Curried Butternut Squash Soup
Curried Butternut Squash Soup with Lime Cream
Curried Butternut Squash and Pear Soup
Roasted Butternut Squash Soup with Apples and Bacon
Butternut Squash-Carrot Soup
Spiced Butternut Squash Soup
Spicy Butternut Squash and Carrot Soup
Vegetarian Butternut Squash Coconut Curry Soup
Roasted Butternut Squash Soup with Coconut Milk
Curried Butternut Squash and Cauliflower Soup
Curried Wild Rice and Squash Soup
