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? 

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Happy Weekend-ing!