Roasted and Curried Butternut Squash Soup
Course:
Soup
Cuisine:
American
Keyword:
roasted and curried butternut squash soup
Servings: 2
Author: dieTTaste
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1
medium onion
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1
Tbsp
sunflower oil
-
1
cup
butternut squash puree
-
1
cup
vegetable broth
-
2
cloves
garlic, minced
-
1
bay leaf
-
1
cup
milk
-
2
tsp
ground oats
-
salt, black pepper
-
1 1/5
tsp
mild curry powder
-
a pinch of nutmeg
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a pinch of ground cumin
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2
Tbsp
Greek yogurt or cream
-
Garnish:
-
a dollop of Greek yogurt
-
1/2
tsp
chives, chopped
-
In a medium sauce pan, sauté onion until soft.
-
Add butternut squash puree, vegetable broth, garlic and bay leaf and cook for a few minutes.
-
Add milk and ground oats and cook until soup thickens.
-
Season with salt, pepper, curry powder, nutmeg and cumin. Add Greek yogurt and remove from heat. Serve warm, garnished with dollop of Greek yogurt and chives.