Roasted Curry Butternut Soup

1, 2-3 lb. butternut squash
1 tbsp olive oil
3 tsp ground curry powder
4 stalks celery, trimmed and chopped
1 medium onion, chopped
Pinch of coarse sea salt
freshly ground black pepper
4 cups homemade, salt-free vegetable broth
chopped fresh chives

You may have to blend the soup in batches if you have a standard size blender as I do. To do this use a portion of the vegetable broth in each batch to help the soup achieve the desired smoothness.

Preheat the oven to 400.

Trim the top and bottom off the butternut squash and slice it lengthwise. Scrape out the seeds and pulp and discard. Lay the squash cut side up on a baking sheet or in a baking dish. Brush the top of each half with the olive oil then sprinkle with 1 tsp of the curry powder. Roast in the oven for approximately 45 minutes or until tender. Remove from heat and let cool.

On the stove, saute the celery and onion until the onion is transparent. Add a pinch of coarse sea salt (about 1/4 tsp) and freshly ground black pepper.

Scoop the cooked squash out of the peel and into a blender. Puree with the onion/celery mixture, vegetable broth, and the remaining 2 tsp of curry powder until smooth and creamy. Pour into a pot on the stove and heat over medium heat for about 10 minutes or until warmed through.

Serve with a sprinkling of chives and baguette toasted with goat cheese (not included in the nutritional breakdown).

Serving Size: Makes 6, 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user COPPERHEAD71.