Autumn is my season, without a doubt. It’s as if I come alive in autumn. I want to cook, nest, make things. I adore the sounds, the smells and the foods. Ah, the vegetables of autumn, especially if they are roasted.
While this recipe takes a bit longer to prepare than other recipes made entirely on a stove-top, the roasting really enhances the flavor of the winter vegetables and gives it far more depth than sauteing them.
This recipe will make a large batch. Probably enough to feed a large group (maybe ten) or to have leftovers to freeze. I’ve noticed a lot of recipes for squash bisque / soup call for sugar. Don’t feel inclined to add it, as the carrots and apple will give you enough natural sweetness.
As always I recommend buying locally grown produce and organic whenever possible. Remember buy local, we need our farmers!
1 large butternut squash ~ halved and seeded
3 large carrots ~ unpeeled and washed
1 small granny smith apple ~ peeled and diced
2 large onions ~ peeled and quartered
1 medium head garlic ~ skins on and wrapped in foil
6 cups good quality organic vegetable or chicken broth
1 bay leaf
1 teaspoon curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon freshly minced ginger
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 cup organic plain yogurt
Chopped fresh chive
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil
Throw all of your veggies and your foil wrapped garlic on the pan. No oil is needed. Bake for approx. 1 hour or until your squash is fork tender and the carrots can be easily cut into chunks. The roasting garlic and veggies are amazing to smell!
Let these hang out and cool for a bit.
When cool enough to handle, start adding these veggies and your garlic into the blender or food processor (or you can use an immersion blender if you’ve got one). I did my blending in three batches, adding some of the broth to get it blending better.
**Oh by the way, if you’re using a blender take the button off the lid or you’ll be sorry. Hot food will tend to explode in the blender and make a mess. Just sayin’!
I like my soup pureed pretty well. If you prefer yours to be chunkier, go for it.
I transferred my soup into a crock pot to finish heating. Of course a stockpot would be fine as well.
Add the rest of the ingredients, except for the yogurt. Stir that in before serving.
Finish with a nice dollop of sour cream and some fresh chives.