Barefoot by the Sea: Curried Butternut Squash Soup

Friday, October 26, 2012

Curried Butternut Squash Soup

The thing I love about butternut squash (or any squash for that matter) is that it's virtually indestructable and they last for months.  I love that you can harvest one in November and still enjoy it in February.  I find it very warm and welcoming to arrive home to a delciously inviting bowl of Curried Squash Soup and a side of bread.  We all love it and I find that the addition of the curry gives it more depth and flavor.  Sometimes squash soups for me become too monotomous.  I find that the blending of these seasonings work nicely and have me looking forward to (gasp) LEFTOVERS!
1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon curry powder
 
1.Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2.Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3.Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4.Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5.Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain Greek yogurt - hello Chobani!(optional)
1/4 cup chopped fresh parsley (optional)
This isn't a spicy soup so I tend to sprinkle mine with a bit of cayenne pepper.  This is a meal our family enjoys throughout the winter.  I'll be making this Rosemary Olive Oil bread this weekend with a pot of more soup...any suggestions? 

Don't fogret to enter to win a copy of the Weelcious cookbook here, a True Lemon gift pack here and five free products from Udi's Gluten free here!
 
Happy Weekend-ing!

10 comments:

  1. love love love squash soup...and anything with curry makes me happy :-)

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    1. It's super yummy! I agree!!! Sydney was eating the leftover inside - nothing wrong with that!

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  2. I have never had butternut squash, but have heard it was yummy. Must try it soon.

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    1. Debra! You must try it - I know you love soup and bread so give this one a go...I think you'll enjoy it! :) Happy Weekend!

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  3. This recipe looks heavenly! I agree, Butternut squash is an indistructable veggie! I made a Butternut Squash and Apple soup today for Roman's class. Such a fun, fall soup!

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    1. I love that you did that - it's a great thing to share with little ones - I love incorporating apple, I'll have to do that next time!

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  4. Great recipe. I wish you all nothing but the best. Have a great one! Oh, I forgot.. I awarded you with a blog award! Check it out below.
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    1. Thanks so much! I'll be over to check it out today. And yes, try this soup - it is yummy!

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  5. I just saw a similar recipe and wasn't sure whether or not I should try. But yours looks delish! Thanks for sharing :)

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    1. This doesn't disappoint! Be sure to check out my retro Monday post today...if you like SPAM! ;)

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