"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
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.
- 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.
