Roasted Butternut Squash Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This is a wonderful recipe when hosting a crowd. Ingredients:
1 halved and seeded butternut squash |
2 large peeled and quartered onions |
1 medium head of garlic |
6 c. of vegetable broth |
1 c. of plain yogurt |
6 c. of vegetable broth |
1 bay leaf |
1 tsp. of brown sugar |
1 tp. of mild curry powder |
1/2 tsp. of dried oregano |
1/2 tsp. of ground cinnamon |
1/4 tsp. of ground nutmeg |
salt and pepper to taste |
1/4 c. of chopped fresh parsley (optional |
Directions:
1. First you need to preheat over to 35o degrees.
2. Then line a baking sheet with aluminum foil.
3. Now place your squash halves and onion on the bakng sheet.
4. Take your garlic and cover with foil and place beside the other veggies and roast for approx. 45 to 60 min.(squash is tender)
5. Let these cool.
6. Now you want to squeeze garlic until they become paste into blender. Scrape squash into blender also and puree until creamy.
7. Now add this mixture back to pot and add veggie broth and stir.
8. Then add the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, and salt and pepper.
9. Let all of this simmer around 10 min.
10. Take this off the heat and add in your yogurt.
11. Take out the bay leaf and ladle and serve!
|
|