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Roasted and Curried Butternut Squash Soup

Roasted and Curried Butternut Squash Soup

Cost $12, save $18

Source: Recommended by CookPal

  • 70 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 🎃 1 butternut squash, halved and seeded
    • 🧅 2 large onions, peeled and quartered
    • 🧄 1 medium head garlic

  • Liquid

    • 6 cups vegetable broth

  • Herbs and Spices

    • 1 bay leaf
    • 1 teaspoon brown sugar
    • 1 teaspoon mild curry powder
    • ½ teaspoon dried oregano
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • Salt and pepper to taste

  • Dairy

    • 🥛 1 cup plain yogurt

  • Optional Garnish

    • ¼ cup chopped fresh parsley

STEPS

1

Preheat oven to 350°F (175°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.

5

Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with 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.

6

Remove from heat and stir in yogurt. Remove bay leaf and serve hot. Garnish with parsley if desired.

NUTRIENTS

Per 1 serving

🔥

142

Calories

  • 5
    Protein
  • 31
    Carbs
  • 1
    Fats

💡 For extra creaminess, replace plain yogurt with heavy cream.This soup freezes well—ensure to thaw and stir in yogurt or cream after reheating.Roasting the squash enhances its natural sweetness and depth of flavor.Add extra curry powder if you prefer a spicier soup.