Random recipe mutation...roasted curried butternut squash soup
I might start sharing recipes here (on a filter of course if I do it too much). This one came out pretty tasty, and was a mutation between a couple of recipes since I generally refuse to follow instructions... This tasted rather delicate, until I got halfway through a bowl, then realized it had quite a bite.
1 large butternut squash (more than 2 pounds), halfed and seeded (I used two small ones)
1 head of garlic peeled
2 large onions peeled and quartered
dried sage
olive oil
6 cups broth/stock of choice (I used chicken)
2 tsps hot curry powder
1 tsp brown sugar
1 bay leaf
1/2 tsp cinnamon
1/2 tsp oregano (I maybe would've used a tad more)
1/4 tsp nutmeg
salt and pepper to taste
1 cup plain yogurt
Heat oven to 350. Brush cut sides of squash and garlic, with olive oil. Sprinkle sage on squash halves, and put garlic cloves in the hollows. Put squash cut side down on foiled baking sheet. Put onions around squash. Bake for an hour.
Put onions, garlic, and scooped out squash into food processor and puree, adding broth as necessary to help with the smushing. Put puree, broth, and seasoning in large pot. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, remove bay leaf, and mix in yogurt.
1 large butternut squash (more than 2 pounds), halfed and seeded (I used two small ones)
1 head of garlic peeled
2 large onions peeled and quartered
dried sage
olive oil
6 cups broth/stock of choice (I used chicken)
2 tsps hot curry powder
1 tsp brown sugar
1 bay leaf
1/2 tsp cinnamon
1/2 tsp oregano (I maybe would've used a tad more)
1/4 tsp nutmeg
salt and pepper to taste
1 cup plain yogurt
Heat oven to 350. Brush cut sides of squash and garlic, with olive oil. Sprinkle sage on squash halves, and put garlic cloves in the hollows. Put squash cut side down on foiled baking sheet. Put onions around squash. Bake for an hour.
Put onions, garlic, and scooped out squash into food processor and puree, adding broth as necessary to help with the smushing. Put puree, broth, and seasoning in large pot. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, remove bay leaf, and mix in yogurt.