When the weather gets raw, nothing warms the soul like a good soup. This is an amazingly hearty meal. I like it straight up, but Frank likes to add a little greek yogurt to his. Serve with a nice crustly loaf. Mmmmm …
1 3-4 lb winter squash, any variety. Pumpkin works, too.
3 Cups vegetable broth
1 Medium onion, chopped
1/2 t. ground ginger
1/2 t. cumin
1/2 t. curry
salt & pepper
Olive Oil
Juice from one lemon
Pre-heat oven to 400°. Cut squash in half and scoop out seeds. Place on an oiled baking sheet cut-side down and roast until fork tender and outside skin has started to brown slightly. Allow to cool.
In a large pot, sauté onions in olive oil until slightly translucent. Add broth, squash and dry spices and allow to simmer for 20 minutes. Remove from heat and allow to cool slightly. Use a stick blender to puree the soup, or pour into a regular blender and process in small batches. Reheat for a few moments.
Drizzle lemon juice over individual servings.