Roasted Squash Soup

This is a light, creamy soup that is a great lunch or appetizer.  To make it a main dish, add some cooked rice noodles and/or chicken sauteed with curry powder.  If you are short on time, the squash can be simmered in the broth and processed carefully in a food processor, but roasting adds another level of flavor.  You can also use a mix of butternut and acorn squash.

  2.5 Lb butternut squash, halved                                           1 Bay Leaf

  -and seeded                                                                       1 Tsp Curry Powder

  1 Small Onion                                                                    1/2 Tsp ground cinnamon

  1 Medium Garlic Head                                                       1/4 Tsp ground nutmeg

  1 Tsp Olive Oil                                                                  salt and pepper to taste

  5 Cups vegetable broth                                                       1 Cup Light Coconut Milk

Preheat oven to 350 degrees. Line a baking sheet with non stick aluminum foil.  Place squash halves and onion onto the prepared baking sheet. Cut the top off the garlic; pour olive oil on top, wrap garlic in foil and set with other vegetables.  Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.

Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth.  Season with the bay leaf, curry powder, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in  coconut milk.  Remove bay leaf and serve hot.