Curried + Roasted Butternut Squash Soup

I left work at 2.

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Oh yes, I am sick.

You know how I’ve been saying I have been feeling run down and off? Well now I know why.

I popped some Sudafed knock-off, started prepping some dinner then laid down for about 20 minutes.

In between working on dinner, I played computer games, goofed on the internet, and took it easy.

And I may have eaten about half a chocolate bar.

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It made my throat not tickle!

The Sudafed really helped. My head is heavy. My ears are blocked. My nose is runny. My throat is sore. I am sneezy. I am tired.

But I still whipped up a mighty dinner.

Windows Live Writer isn’t allowing me to hyperlink AT ALL now so I got this from allrecipes.com and it is called “Roasted and Curried Butternut Squash Soup.”

INGREDIENTS

  • 1 butternut squash, halved and seeded I used pre-cubed squash
  • 2 large onions, peeled and quartered Only 1 1/2!
  • 1 medium head garlic A little on the small side
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • 1 teaspoon mild curry powder heaping 
  • 1/2 teaspoon dried oregano heaping
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 1 cup plain yogurt
  • 1/4 cup chopped fresh parsley (optional)

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  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.
  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.
  5. Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

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This was SO good.

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And so easy!

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I stirred in a bit of 1/2 & 1/2 at the end.

We polished off the last of the Works FSTG chips.

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I ended up sprinkling it in my bowl.

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We went out and did some errands and as soon as we got home, I made us some cocoa.

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I had White Chocolate Peppermint and Jodus had the Milk Chocolate with Arctic Vanilla.

Watching a movie then bed!

-L4L-

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3 Responses

  1. Great soup, I never think to puree raosted veggies in a blender. Now, my wheels are turning on what I can create!

  2. That soup looks great! Feel better!

  3. […] Roasted & Curried Butternut Squash Soup, extra spicy! […]

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