Serious taste of fall

Roasted, Curried Butternut Squash Soup

This is a family favorite! If you want to make it totally vegan, use vegi stock and soy milk.

1 large butternut squash
1 small butternut squash
3 tbsp olive oil
3 tbsp fresh curry powder

4 cups chicken broth
1 cup chicken broth
1 tbsp minced garlic
1/2 cup half and half (I always use organic, but that's just me)
low fat Greek yogurt

Heat oven to 400
Slice squash down the middle and seed. Clean and toast seeds if you want. Place squash in a baking dish, spread with olive oil and sprinkle curry all over. Roast for one hour uncovered and 30 minutes with foil on top. Let cool totally. I cover mine tightly with the foil and refrigerate overnight.

Carefully peel away outer peel and dice squash into 1 inch cubes
Place in soup pot with broth/stock to cover and garlic. Bring to a boil. Puree in the pot with an immersion blender, or transfer carefully to a food processor in batches. When all the lumps are blended out return to burner and heat to a low boil. Add remaining broth to make a thick soup. Add half and half and cook for 1 minutes. Ladle into shallow bowls and top with a dollop of Greek yogurt.