Mediterranean Roasted Squash Soup
Ingredients
- 7 cups butternut squash, peeled and cubed
- 3 tablespoons canola or olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 3/4 teaspoon madras curry powder
- 8 cups chicken stock
- 1 cup plain yogurt
- salt, pepper to taste
- plain yogurt or pumpkin seed oil
- 1 cup whole roasted pumpkin seeds
Instructions
A day or two ahead of serving; Preheat oven to 400 degrees. In a large bowl, toss the squash cubes with the oil to coat. In a small bowl, combine the spices and sprinkle evenly over the squash cubes tossing well. Spread the coated squash on a large well oiled cookie sheet. Roast, covered with foil, for 20-25 minutes, or until softened. Bring chicken stock to a boil. Add to the chicken stock and reduce heat and simmer uncovered for about 30 minutes. Cool and puree. Strain through a sieve, pressing well. Blend in the one cup of yoghurt. Add salt and pepper to taste, refrigerate. To serve: Reheat the soup, pour into soup bowls, drizzle with a little yoghurt or pumpkin oil, and a few pumpkin seeds.
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