Roasted Winter Squash Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Found this on and we were SO happy with the results! It is creamy, spicy and smells so good! Ingredients:
8 lbs butternut squash |
2 large onions |
6 garlic cloves |
5 tablespoons curry powder |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
6 tablespoons vegetable oil |
8 cups vegetable broth |
Directions:
1. Preheat oven to 400 degrees.
2. Peel and seed the squash and cut into one inch cubes.
3. Chop the onions.
4. In a large bowl, combine the squash, onions, garlic, curry, salt and pepper. Toss with vegetable oil to coat.
5. Split vegetables between 2 baking pans and roast until browned, about 45 minutes.
6. Using a blender, puree batches of roasted vegetables with broth.
7. Transfer to a large pot and heat through.
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