Roasted and Curried Butternut Squash Soup
1 butternut squash (seeded and halved)
2 large onions (quartered)
6 cups vegetable broth
1 bay leaf
1 tsp brown sugar
salt and pepper
1 tsp mild curry powder
½ tsp dried oregano
½ tsp ground cumin
¼ tsp ground nutmeg
1 cup plain yoghurt
¼ cup chopped fresh parsley
How to make 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.
- 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”