Butternut Squash Soup
Recipe by Lori Tisdale, inspired by flavors from Pastini Pastaria
1 butternut squash, cut into 1” cubes
3 large leeks, rinsed and cut into small rings
1 medium head garlic
4 cups chicken broth
1 teaspoon brown sugar
½ teaspoon dried oregano
1 bay leaf
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Salt and pepper to taste
¾ cup plain yogurt
Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper.
Place cubed squash and leek rings on baking sheet. Wrap garlic in foil and add to baking sheet.
Roast vegetables in the center of the oven for 45 to 60 minutes, or until the squash is tender. Remove from oven and set aside until cool enough to handle.
Warm broth and add seasonings. Stir to dissolve seasonings. Add roasted vegetables and 1 cup of broth to food processor. Puree until smooth. Transfer pureed mixture to a stockpot and stir with broth. Bring to a boil and simmer gently for about 10 minutes. Remove from heat, remove bay leaf and stir in yogurt.
enjoy your time in the kitchen…