Roasted Squash And Onion Soup (With Curry)

1. 1

   Preheat your oven to 425 F.

2. 2

   In a large casserole dish or roasting pan, add the squash, onion, garlic, olive oil, salt and pepper; mix well. Roast for 45 minutes or until the veggies are fork tender and slightly charred.

3. 3

   In a large pot, bring the stock up to a boil just before the veggies are ready to come out of the oven.

4. 4

   When the veggies have finished roasting, remove them from the oven and carefully add them into the stock. Add the curry powder, if using. Mix well.

5. 5

   Let the soup come up to a boil and then drop the heat down to medium-low. Let the soup simmer for 20 minutes.

6. 6

   Puree the soup using an immersion blender or regular blender. If you use a regular blender, blend in small batches and leave the lid open just a tad, to avoid any explosions of the hot soup. Return the pureed soup to the pot.

7. 7

   Taste and adjust and seasoning before serving.

8. 8

   Notes:

9. 9

   - You can roast the veggies ahead of time and refrigerate them until you are ready to make the soup.

10. 10

    - Use any stock of your choosing; vegetable would make this vegetarian!

11. 11

    - This is honestly a wonderful soup on a cold night.

* Per serving · 4 servings · Values may vary.

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