Roasted And Curried Butternut Squash Soup Recipe

Name: Roasted And Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 butternut squash, halved and seeded, 2 large onions, peeled and quartered, 1 medium head garlic, 6 cups vegetable broth, and more.

Yes, Roasted And Curried Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted And Curried Butternut Squash Soup

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