I was at the market early this morning and picked up some butternut squash on a whim.  I’ve never made Butternut Squash Soup before but last night I was talking to my sister and remembered that she had made the soup for Thanksgiving a few years ago and it was yummy.  I thought it might be nice to try my hand at making my own Butternut Squash soup so that next time she’s over, we can trade recipes.

Roasted Curried Butternut Squash Soup

1 large butternut squash, halved and seeded
2 whole red onions, peeled and chopped
2 stalks celery, chopped
2 whole carrots, peeled and chopped
1 medium head garlic
6 cups chicken stock
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
1 cup plain yogurt
olive oil for sauteing

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil. Wash and cut butternut squash in half.

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

In the meantime, place large saucepan on medium heat and saute onion, celery and carrot for about ten minutes until vegetables are tender. Squeeze garlic cloves out of their skin and add to saucepan. Scrape the flesh from the squash and add to contents of saucepan.  Using an immersion blender, puree until smooth.  Add chicken stock if required.  Puree until smooth.  Add remaining stock and seasonings. Bring to a boil and simmer gently for 10 minutes.

Remove from heat and stir in yogurt.  Serve hot.

Vegetarian Variation: Substitute vegetable stock for chicken stock