Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes Roasted and Curried Butternut Squash Soup 4.2 (218) 181 Reviews 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! Recipe by Lesley Prince Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 30 mins Cook Time: 1 hrs 10 mins Total Time: 1 hrs 40 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 (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. I Made It Print Nutrition Facts (per serving) 142 Calories 1g Fat 31g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 142 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 2% Cholesterol 2mg 1% Sodium 377mg 16% Total Carbohydrate 31g 11% Dietary Fiber 5g 18% Total Sugars 10g Protein 5g Vitamin C 41mg 203% Calcium 175mg 13% Iron 2mg 10% Potassium 722mg 15% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved