Curried Butternut Squash Soup

Serves: 4 

Butternut squash1 largehalved and seeded
Onion1 largesliced in thick rounds
Roasted garlic1 bulb
Vegetable stock1 can
Wateras needed
Saltto taste
Black pepperto taste
Coriander powderto taste
Cumin powderto taste
Cayenne pepperto taste
Oreganoto taste
Cinnamon powderto taste
Brown sugarto taste
Parsleyfor garnishchopped

  1. Roast butternut squash, onions and garlic for 60 to 75 minutes at 350° F (remove onions and garlic after about 30 to 35 minutes)
  2. Squeeze the garlic flesh from the skin and puree all the vegetables along with the broth
  3. Transfer contents to a large pan, add the spices and bring to a boil (add water to get the desired consistency)
  4. Garnish with parsley and croutons