This is a simple, pureed and spiced butternut squash soup recipe that is nice and warming for chilly days. This recipe should make about four big portions (any extra will hold in the fridge for a few days or can be frozen). You can substitute any hard winter squash or even sweet potato if you would like or even mix sweet potato with the winter squash. It should take about an hour to make, and you can save time by making the stock and yogurt while the squash is roasting in the oven.

Equipment Needed:
Mixing bowls
Baking sheet
Parchment paper
Blender or immersion stick blender
Cutting board
Sharp chefs knife
Cutting board
Large saucepan
Vegetable peeler
Spice grinder
Spoon for scooping seeds
Wooden spoon for stirring soup
Ladle to serve

Ingredients: For the Soup

* 2 tablespoons extra-virgin olive oil
* 1/2 cup diced onion
* 1/4 cup diced celery
* 1/4 cup diced carrot
* 1 cinnamon stick
* 1 Bay leaf
* Sea salt
* Fresh ground black pepper
* About 4 cups vegetable stock (organic boxed is fine)
* 1/2 teaspoon toasted & ground toasted fennel, cumin & coriander
* 1/4 cup dill yogurt (optional)
* toasted pumpkin seeds (optional)

(Chef's note: Toasting the spices releases their oils and adds a new dimension of flavor. Simply heat them in a dry sauté pan until fragrant. Remove from heat and cool on a plate. Then grind in spice mill.)

Ingredients: For the Roasted Squash

* 1 large Butternut squash (about 3 pounds squash)
* Sea salt
* Freshly ground black pepper
* 1/4 cup extra virgin olive oil
* 1 tablespoon finely chopped fresh thyme
* 1/2 tablespoon fresh chopped fresh sage
* 1/4 cup balsamic vinegar
* 1/4 cup maple syrup
* 2 gloves garlic peeled
* 1 teaspoon curry powder
* 1 large pinch or red chili flakes

Directions: For the Roasted Squash

1. Preheat the oven to 400 degrees.

2. Peel the squash with a vegetable peeler. Halve lengthwise, discard seeds.

3. Chop in equal 1-inch size pieces.

4. Mix olive oil, garlic, thyme, sage, maple syrup, vinegar, curry and chili.

5. In a Large bowl toss squash and oil mixture well and season with salt and pepper.

6. Place on parchment lined baking sheet or baking dish large enough to hold the squash in a single layer. Roast in oven, tossing at least once, until tender and caramelized, about 45 minutes to 1 hour.


Directions: For the Vegetable Stock

1.Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick. Sauté until soft, do not brown, about 8 minutes. Season with sea salt and pepper.

2. Add the vegetable stock, the bay leaf, coriander, fennel & cumin and bring to a boil. Simmer for 10 minutes.

3. Stir in the roasted squash until smooth, simmer about 10 minutes.

4. Discard the cinnamon stick.

5. Puree the soup in a blender until smooth.

6. Return the soup to the pan and reheat gently.

7. Adjust the seasoning with salt and pepper.

Directions: For the Dill Yogurt

1/4 cup organic plain yogurt
2 Tablespoons chopped fresh dill
Sea Salt

1. Mix yogurt and dill in a bowl add a pinch of salt.

To Serve:

Ladle the soup into serving bowls. Garnish with yogurt and pumpkin seeds.