Roasted and Curried Butternut Squash Soup Popular Recipes

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Roasted and Curried Butternut Squash Soup

"This is my unique recipe and can be both vegetarian or meat primarily based. It also freezes properly - simply thaw, heat and upload cream or yoghurt earlier than serving. It's scrumptious and properly worth the greater steps of roasting and pureeing. Enjoy!"

Ingredients :

1 butternut squash, halved and seeded
2 big onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
half of teaspoon ground cinnamon
1/four teaspoon ground nutmeg
salt and pepper to taste
1 cup undeniable yogurt
1/4 cup chopped sparkling parsley (non-compulsory)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H40M

Preheat oven to 350 ranges F (one hundred seventy five stages C). Line a baking sheet with parchment paper or aluminum foil.
Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other veggies.
Roast in the middle of the oven for 45 to 60 mins, until the squash is gentle. Remove from oven and set aside till cool sufficient to deal with.
Squeeze garlic cloves out of their skin like paste right into a meals processor. Scrape the flesh from the squash and area into the meals processor at the side of the roasted onion. Puree until clean. Add vegetable broth if important. 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 flavor. Bring to a boil and simmer lightly for 10 minutes. Remove from warmness and stir in yogurt.
Remove bay leaf and serve hot. Garnish with clean parsley if preferred.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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