Butternut Squash Soup
"This is my original recipe. The roasting and pureeing 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." Recipe submitted by Lesley Prince of Hamilton, Ontario, Canada.
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 (light cream) 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, cinnamon 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.