Roasted and Curried Butternut Squash Soup

• Preheat the oven to 175 degrees C.
• Line a baking tray with parchment paper.
• Place the onion and squash halves onto the tray.
• Add in the vegetables on the tray and place a foil-wrapped garlic in the middle.
• Roast the vegetables and squash for sixty minutes.
• Take out the tray from the oven and set aside until it is cool enough to touch,
• Squeeze out the garlic cloves in a bowl and scrape the squash flesh into it too.
• Add the roasted onions, vegetable stock, garlic and squash into the blender and blend until a puree consistency.
• Pour this mixture into a stockpot and season with brown sugar, oregano, curry powder, bay leaf, nutmeg, pepper, salt and cinnamon.
• Bring the puree to boil.
• Allow it to simmer on low heat for ten minutes.
• Remove the crockpot from heat add yoghurt.
• Serve hot in a plate and top it with a tablespoon of yoghurt.

Trivia

• Did you know that the number one top producer of squash is China?
• The oldest crop of squash dates back to 10,000 years, from a site in Mexico
• The name “squash” has a Narragansett Native American origin. It is also called “askutasquash”, which translates to “eaten uncooked or raw”