ROASTED AND CURRIED BUTTERNUT SQUASH SOUP ENJOY DAN:

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 3-4 pound butternut squash, halved, and seeded

2 onions, peeled, and quartered

3 garlic cloves, peeled and left whole

6 cup vegetable broth

1 bay leaf

1 teaspoon EACH brown sugar, Tandoori masala, sumac, turmeric, and smoked paprika

1/2-teaspoon EACH Turkish dried oregano, cinnamon, cumin, and coriander

Pinch of nutmeg

Sea salt and freshly ground black pepper to taste

1 cup plain yogurt

1/4-cup fresh parsley

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Place squash halves, and onion, onto a prepared baking sheet.

2.   Wrap garlic in aluminum foil and set with squash and onions.

3.   Roast 45-60 minutes, remove from oven and let set to cool.

4.   Squeeze garlic cloves out of their skin and pace in a blender.

5.   Scrape the flesh from the squash and place in the blender along with onions.

6.   Puree until smooth, adding some broth if needed.

7.   Transfer the pureed mixture to a stock pot.

8.   Add broth, and season with bay leaf and next 12 ingredients:

9.   Bring to a boil; reduce heat cover and simmer for 12-15 minutes.

10.                Remove from heat and stir in yogurt.

11.                Remove bay leaf and garnish with parsley.

FOODIST DAN:                                                                      BON-APPETITE!!