Roasted and Curried Butternut Squash Soup Recipe

Recipesfull introduces to you: More Soup Recipes. (Roasted and Curried Butternut Squash Soup Recipe). 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!

Brief

Prep 30 mins

Cook: 1hr10 mins

Total: 1hr40 mins

Servings: 8

Yield: 8 servings

Roasted and Curried Butternut Squash Soup Recipe

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

½ teaspoon dried oregano

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

salt and pepper to taste

1 cup plain yogurt

¼ cup chopped fresh parsley

Vegetarian Tortilla Stew

Soup, Stew and Chili

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Step 2

Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.

Step 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.

Step 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.

Step 5

Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

Nutritional Information

Roasted and Curried Butternut Squash Soup Recipe

Servings Per Recipe:8

Calories: 142.4

% Daily Value *

Protein: 4.9g 10%

Carbohydrates: 31.1g 10%

Dietary Fiber: 4.9g 20%

Sugars: 10.1g

Fat: 1.2g 2%

Saturated Fat: 0.4g 2%

Cholesterol: 1.8mg 1%

Vitamin A Iu: 17544.9IU 351%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.4mg 25%

Vitamin C: 40.6mg 68%

Folate: 56.5mcg 14%

Calcium: 174.8mg 18%

Iron: 1.8mg 10%

Magnesium: 66mg 24%

Potassium: 722.1mg 20%

Sodium: 376.8mg 15%

Thiamin: 0.2mg 20%

Calories From Fat: 10.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.