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 "This is my original recipe. The roasting
and puréeing are a bit of work but are worthwhile in the
end. The roasted garlic imparts a sweet flavor and the combination
of curry and spices are subtle." - Submitted by Lesley Prince
from Hamilton, ON.
Butternut
Squash Soup
2 medium butternut squash,
halved lengthwise and seeded
2 large onions, peeled and quartered
3 heads garlic
6 cups vegetable or chicken stock
1 bay leaf
1 teaspoon brown sugar, packed
1 teaspoon mild curry powder
1/2 teaspoon crushed dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup half-and-half or plain yogurt
1/4 cup chopped fresh flat-leaf parsley, optional
- Preheat oven to 350°F
(175°C).
- Place squash, skin side
down, on baking sheet lined with parchment paper. Place onions
next to squash. Cut just enough off the top of garlic heads to
expose cloves; wrap in foil. Roast squash, onions and garlic
for 45 to 60 minutes, or until very tender.
- Squeeze garlic into food
processor, discarding skin. Add the squash flesh and onions and
purée until smooth; add a little stock if necessary.
- Transfer purée
to a large pot along with stock, bay leaf, brown sugar, curry
powder, oregano, cinamon and nutmeg. Bring to a boil, reduce
heat and simmer for 10 minutes. Add salt and pepper. Taste and
adjust for seasonings. Turn off heat and gently fold in cream
or yogurt and chopped parsley. Serve immediately.
Makes 8 servings.
Note: If freezing, do not
add half-and-half or cream until ready to serve.
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