Roasted Butternut Soup
1 butternut squash
4 cups water or broth
1 teaspoon garlic granules
1 teaspoon dill weed
1 teaspoon curry powder
1 1/2 cups plain yogurt, divided
salt to taste
dash of pepper
1/4 cup shelled pumpkin seeds, optional
preheat the oven to 375˚
wash the squash and split it down long wise
scoop out the seeds, set aside or discard
generously rub the cut sides with some good oil and good salt
place cut side down on a baking pan and bake for 45 minutes or until tender
remove from the oven and carefully scoop the squash into a dutch oven
add the water and spices and cook for 5 minutes over medium heat
remove from the heat and add the yogurt
blend with an immersion blender until smooth or process in batches in a food processor
return to heat cooking 15 minutes or so over medium low heat
while the soup is warming toast the pumpkin seeds over medium heat in a dry frying pan until lightly brown
taste the soup for salt and correct as needed, add a dash of pepper too
serve soup topped with a swirl of the reserved yogurt and a sprinkle of pumpkin seeds
Don't forget to go enter the Seventh Generation/Le Creuset Giveaway over on Hey Who's a Winner Mom? my giveaway and review site.
Peace and Love--
2 comments, thoughts, ideas, random words or haikus:
Looks delicious, we have been eating a lot of soups since it turned cold (I just posted one). I've never made squash soup, I'll have to try it.
Yummy! I've already made my roasted butternut squash soup twice this season. Last time I served with toasted seeds too! Mmm, so creamy and smooth. I like that you used yogurt. I usually use cream or skim milk, depending on how indulgent I'm feeling.
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