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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 16 |
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Autumn colors blaze. Incense from burning leaves tells of harvest time come and going. The scent of warm, golden soup bubbling in its crock welcomes me warmly. Ingredients:
1 butternut squash |
2 potatoes, medium |
2 onions, small |
1 head of garlic, medium |
3 carrots |
2 tbsp olive oil |
1 tsp curry powder |
4 cups vegetable stock |
1 cup apple sauce |
1 tsp salt |
1 tsp chili powder |
1 tsp ginger |
1 tsp nutmeg |
1 tsp tumeric |
2 tbsp brown sugar |
1/2 c greek plain non-fat yogurt |
Directions:
1. - ROAST VEGETABLES -
2. Preheat oven to 350. Line a large baking sheet with foil.
3. Halve and de-seed the butternut squash
4. Make a foil pouch and place the carrots and quartered onions into the pouch drizzle 1 tbsp of the olive oil on them, sprinkle with curry seal the pouch.
5. Wrap the head of garlic in foil.
6. With the remaining oil rub the surface of the butternut squash and potatoes.
7. Place the vegetables into the oven to roast for 40 - 50 minutes.
8. When the squash is tender (test with a fork it should slide in easily) remove from the oven and let them cool fully.
9. - THE PUREE -
10. Scoop out the squash and potato.
11. Remove the garlic from its papers and mash it.
12. Add the squash, potato, garlic and remaining vegetables to a food processor or blender and puree until creamy. Use some of the broth to aid the processing.
13. The roast garlic will squeeze out of its husks easily if you slice the bottom off of the head. Don't let the husk fall into the puree.
14. Do it in batches if you need to. Over crowding your appliance can make things more difficult.
15. - THE Soup -
16. Transfer the puree to a crockpot and set on low.
17. Pour in the remaining broth
18. add the spices.
19. Blend well and let simmer on low in the crockpot for 4 hours.
20. In the last hour blend in the yogurt and brown sugar to smooth out the edges.
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