Smooth, silky, bright orange, and sorta Indian flavored without being complicated. You can make this soup for some fancy company or for a hot date with your main squeeze. This is my favorite winter squash soup.
1 butternut squash, about 3 lbs., peeled and diced into 1" pieces
1 large yam, peeled and diced into 1" pieces
2 Tbsp. extra virgin olive oil, separated
1 large yellow onion, diced
1 1/2 Tbsp. curry powder
1 Tbsp. sweet paprika
1/8 tsp. cayenne (optional)
Sea salt and black pepper
8 c. vegetable broth
1/2 a head of Roasted Garlic (about 4-5 cloves)
Juice of 1 fresh lemon
1) Preheat the oven to 375 degrees. To prepare the squash cut off both ends and peel with a vegetable peeler. Then cut the squash lengthwise and scrape out the seeds with a spoon. Peel the yam, and dice both the yam and squash into 1" chunks.
2) Once the squash and yam are peeled and diced, place them in an 8X12" baking dish and toss to coat with 1 Tbsp. of the olive oil and a sprinkling of sea salt. If you want, you can roast the garlic along with the squash and yams by placing 5-6 cloves of garlic in some foil and adding it to the baking dish. Cover the dish with foil and bake in the oven for about 1 hour, stirring twice.
3) When the squash and yam are almost done heat the other Tbsp. of olive oil in a large soup pot and caramelize the onion in the oil by cooking it over a medium-low heat for abot 15-20 minutes stirring frequently once it starts to brown.
4) When the squash and yam are done roasting and the onion is caramelized add the broth, spices, squash, yam and garlic and bring the soup to a boil. Reduce the soup to a simmer and cook, covered, for about 10 minutes.
5) Remove the pot from the heat and let it cool for a little while. Puree the soup with an immersion blender and then add the juice of 1 freshly squeezed lemon. Taste for seasoning and add more lemon, salt or pepper if desired.
This makes about 6-8 servings and is excellent with home made Garlic Bread or fresh baked bread of any kind.