Roasted Squash and Onion Soup (with Curry)

Roasted Squash and Onion Soup (with Curry)

I have the curry in brackets because you can skip it and the soup is still amazing!!!  Anytime you can add squash into your diet you’ll be adding vitamins A and K, and fibre!

Serves 4

2 ib Squash (I used butternut), peeled, seeded, and chopped into cubes

1 Large onion, chopped

4 Cloves garlic, smashed

1 tbsp extra virgin olive oil

½ tsp coarse salt

¼ pepper

4 Cups chicken stock (or stock of your choosing), sodium reduced

1 tbsp curry powder

–  Preheat your oven to 425.

–  In a large casserole dish or roasting pan, add the squash, onion, garlic, olive oil, salt and pepper; mix well.

–  Roast for 45 minutes or until the veggies are fork tender and slightly charred.

–  Bring the stock up to a boil just before the veggies are ready to come out of the oven.

–  When the veggies have finished roasting, add them to the stock.

–  Add the curry powder, if using.

–  Mix well.

–  Let the soup come up to a boil and then drop the heat down to medium-low.

–  Let the soup simmer for 20 minutes.

–  Puree the soup after it has simmer using an immersion blender or regular blender.

–  Return to the pureed soup to the pot.

–  Taste and adjust and seasoning before serving.

Notes:

1. You can roast the veggies ahead of time.
2. Use any stock of your choosing; vegetable would make this vegetarian!
3. This is honestly a wonderful soup on a cold night.