Roasted Curried Butternut Squash Soup

Butternut squash provides 145% of your daily value of Vitamin A.  It is also very high in Vitamin C, potassium and fiber.  Now, the trick is to make something so nutritious taste delicious.  Growing up, my mother would make butternut squash roasted in the oven with butter and brown sugar.  This was very comforting and delicious, but high in fat and sugar. 

This fall, I was overcome by the amount of butternut squash that our garden produced.  So I prepared this soup and put it in the freezer.  Freeze the soup in either gallon or quart size zipper plastic freezer bags.  When ready to serve, let defrost in the refrigerator for 24 hours then heat in a microwave safe dish.  Top with plain yogurt or sour cream.

Roasted Curried Butternut Squash Soup
Serves 8

1 butternut squash, halved and seeded
2 yellow onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or aluminum foil.  Place squash halves, cut side up, and onion onto the baking sheet.  Wrap the garlic in foil and set with other vegetables.  Roast for 45 to 60 minutes until the squash is tender.  Remove from oven and set aside until cooled slightly.

Squeeze the garlic cloves out of their skin 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 some of the vegetable broth if necessary.  Transfer the pureed mixture to a dutch oven or stockpot.  Stir in the remaining vegetable broth.  Add the remaining ingredients.  Bring to a boil and simmer for 10 minutes.  Remove from heat.  Top with sour cream or plain yogurt if desired.