Roasted Fall Vegetable Soup with Curry

I have made plenty of puréed soups this month, but I think this is the smoothest puréed soup I've made to date. The combination of the butternut squash and sweet potatoes gives the soup a balanced sweetness that is complimented by the curry powder. Once again, the ingredient amounts I mention below are only what I used and can be easily altered to suit your personal taste or your pantry contents. For instance, I am making this soup again later this week, but will use roasted carrots and fennel in addition to the vegetables below.




Roasted Fall Vegetable Soup with Curry

1/2 of 1 medium butternut squash, halved and seeds removed
3 whole garlic cloves
2 medium turnips, peeled and cubed into 1/3 inch pieces
3 cups of yellow sweet potatoes, peeled and cubed into 1/2 inch pieces
extra virgin olive oil
~4 cups of chicken or vegetable stock
1 tablespoon curry powder
1 bouillon cube (chicken or vegetable)
kosher salt
freshly ground black pepper
julienned sage leaves (garnish)

-Set oven 375˚ F
-Toss cubed vegetables with extra virgin olive oil, kosher salt, and pepper. Place each vegetable in it's own glass baking dish to ensure that each vegetable can be cooked properly and evenly. Brush the cut side of the squash with olive oil and season with salt and pepper. Place the squash face down on a cookie sheet and tuck the garlic cloves in the seed cavity.
-Bake all vegetables until fork tender or soft to the touch for the squash half.
-Blend vegetables with stock (you can also use water) until smooth. You may need to do this in several batches.
-Dissolve bouillon cube in 1 cup of hot water.
-Place purée in a large pot, heat through, and season with salt, pepper, bouillon, and curry powder to taste. Garnish with julienned sage leaves and serve.