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 :) )
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- 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.
- 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.
- 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.
- Add tofu and remainder of squash meat and then, bring to a boil and simmer gently for 10 minutes.
- Remove bay leaf and serve hot. Garnish with a dolup of yogurt and fresh parsley if desired.