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Roasted and Curried Butternut Squash Soup

SUBMITTED BY: lcpgh PHOTO BY: Karen

"This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!"

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Read Reviews (81)

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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 mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt
1/4 cup chopped fresh parsley (optional)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees 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 vegetables.
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.
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.
Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

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REVIEWS

Reviewed on Oct. 13, 2003 by THELASTBARON

This is a grown up treat. I hate squash, but I cater parties and was asked by the client to... MORE

Reviewed on Nov. 19, 2007 by Amanda L.

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Amanda L.
Nov. 19, 2007

I am a chef in a Manhattan Resturant, and we have recently received several requests for pumpkin or squash soup. I searched the internet, and I liked this recipe because of the roasted squash- this makes a huge difference in flavor. Let me tell you what I did for the resturant, and how I modified it at home for my family. First, for the resturant: 2.5 lbs (40 oz) of butternut squash, peeled and seeded 2 large yellow onions, quartered 6 cloves of peeled garlic 1 2" piece of fresh ginger, peeled and cut into 4 chunks 2 cups of chicken stock 2 cups of heavy cream 2 tsps of salt 1 tsp of white pepper 1 tsp of medium curry powder 2 tbs. of chopped fresh cilantro 1 tsp. of cinnamon Sour cram and cilantro for garnish 1. Roast squash, onions, garlic and ginger until brown and soft- over an hour, depending on your oven 2. Puree in your blender or food processor with chicken stock until completely smooth. Should be done in batches. 3. Heat on medium heat- add salt, pepper, curry, 1 tbs. of cilantro, and cinnamon (cinnamon can be a spice that enhances sweet or savory dishes- don't be afraid of it!). While the mixture is hot, but before it bubbles, slowly add the heavy cream. Add until it is the desired color and thickness for your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low flame for another 10 minutes. Remove from heat, and let rest for 10 minutes. Before serving, add a dollup of sour cream and sprinkle the rest of the fresh cilanto on t

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17 users found this review helpful

I am a chef in a Manhattan Resturant, and we have recently received several requests for... MORE

Reviewed on Oct. 5, 2003 by EXTERRA

This soup is okay. It's quite similar to an excellent recipe that was passed on to me from a... MORE

Reviewed on Nov. 17, 2002 by GoodKitty

AWESOME!!! I just love squash soup, this one is a healthy keeper!!! I used 'World's Greatest... MORE

Reviewed on Jan. 15, 2007 by Paige

The roasted veggies made this soup delicous. I also used the coconut milk instead of yougart. MORE

Reviewed on Jan. 7, 2007 by Linda

Okay, I must confess,I've made this twice and it's a keeper! 1st time I made it, I started... MORE

Reviewed on Jan. 31, 2007 by LINDA MCLEAN

I loved this soup! Just bought a fresh jar of curry powder which made the soup really potent;... MORE

Reviewed on Nov. 25, 2006 by ANGELM82

Wonderful! I used two medium squash since recipe didnt specify size of the one, also I upped... MORE

Reviewed on Oct. 24, 2006 by TUNISIANSWIFE

Excellent! Perfect for a cool fall day. Recipe followed exactly except omitted the oregano,... MORE

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