Hearty Coconut Curry Butternut Squash Soup

Ingredients
1 butternut squash, halved and seeded
2 large onions, peeled and quartered
1 medium head garlic
6 cups vegetable broth
1 bay leaf
1 teaspoon brown sugar
1 teaspoon yellow curry powder
Optional spices - Tumeric, cumin and corriander (maybe a teaspoon of each to taste)
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional - we aren't a big fan)
Salt and pepper to taste (I like pepper :) )
1 cup plain yogurt
1 can coconut milk
1 package of tofu (16 oz) - drain and cube into bite size pieces
1/4 cup chopped fresh parsley (optional)
Fresh lemon juice for when serving (optional - but it's nice and bright with it :) )

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.


2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.


3. 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.


4. 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. Save about a third of the squash meat and chop into cubes or chunks to stir in last. Puree until smooth. Add vegetable broth if necessary.


5. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, other optional spices, oregano, cinnamon, nutmeg and salt and pepper to taste.


6. Add tofu and remainder of squash meat and then, bring to a boil and simmer gently for 10 minutes.


7. Remove bay leaf and serve hot. Garnish with a dolup of yogurt and fresh parsley if desired.