Roasted and Curried Butternut Squash Soup

Ingredients

* 1 butternut squash, halved and seeded
* 2 large onions, peeled and quartered
* 1 medium head garlic
* 6 cups vegetable broth
* 1 bay leaf
* 1 teaspoon brown sugar
* 1 teaspoon mild curry powder
* 1/2 teaspoon dried oregano
* 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.

NUTRITION
Serving Size 1/8 of a recipe
Servings Per Recipe 8
Amount Per Serving
Calories 142
Calories from Fat 11
% Daily Value *
Total Fat 1.2g 2 %
Saturated Fat 0.4g 2 %
Cholesterol 2mg < 1 %
Sodium 377mg 15 %
** Potassium 722mg 20 %
Total Carbohydrates 31.1g 10 %
Dietary Fiber 4.9g 20 %
Protein 4.9g 10 %
** Sugars 10.2g
Vitamin A 351 %
Vitamin C 68 %
Calcium 22 %
Iron 18 %
** Thiamin 20 %
** Niacin 21 %
** Vitamin B6 25 %
** Magnesium 24 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.