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Mediterranean Roasted Squash Soup
7 cups butternut squash, peeled and cubed 1 inch
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
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.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
