Things have been cooling down here and with the onset of cold weather come roasted root veggies and soups. This recipe combines those two elements in a simple and delicious soup.
Olive oil, a tablespoon...or so
1 butternut squash
1/4 c. chopped onion, save the rest for later
1 1/2 c. veg broth
2 c. soy milk
1 1/2-2 tsp. curry powder
1/2 tsp. salt (more if you like)
pepper to taste
*anything else that sounds good to you (carrots, rice, whatever)
Preheat the oven to 400 F. Cut your butternut squash in half lengthwise. Scoop out the seeds and discard; I use an ice cream scoop and it works like a charm. Brush your halves with olive oil and place, cut side up. Pop them in the oven for about 45 minutes or until the flesh is tender.
Once the squash is roasted remove the flesh from the shell, again an ice cream scoop works well. Put it into the blender with either some of the milk or the vegetable broth or both. Blend until creamy, unless you like chunks, then by all means.... You will have to do this in a couple of batches. As you finish each batch pour it into a large soup pot.
Next you will add everything else to the pot in totally random order, it must be random--because I want you to feel like you have control over the situation. Stir everything together and heat over medium high heat until the onion (and anything else you may have added) is tender. Enjoy with some crusty bread. I added some homemade croutons (cube bread, season how you will, toss with a little olive oil and bake until crisp).