So here it is the first full day of spring, it's gorgeous outside and I was craving a roasted veggie soup. This soup is so easy to make and is good both hot or chilled. It has a wonderful rich flavor, good for anytime of the year.
1 butternut squash (2.5-3 lbs)
4 large carrots, peeled
1 medium onion
2 heads of garlic
1 poblano pepper
3-4 cups chicken or veggie stock
2 tsp. Jamaican curry powder
Pre-heat oven to 375F. Line baking sheet with foil and have two additional pieces of foil for the garlic and onion. Split squash and remove seeds, peel carrots, peel and cut onion in half, cut garlic so that the bulbs are exposed. Lightly brush everything with olive oil and lightly season with salt & pepper. Wrap garlic and onion separately each in a sheet of foil. Roast veggies for 1 hour or until everything is very soft and slightly caramelized.
Scoop the pulp from the squash, squeeze garlic from the skin and remove skin and seeds from the pepper. Discard all the skins & seeds. Add all the veggies to a blender along with 2-3 cups of stock and the curry powder. Blend until smooth adding more stock until desired consistency is achieved. You can also blend everything together in a pot with an immersion blender.
I sprinkle on a little more curry powder when I serve the soup as I like it with a kick. This is great served with a nice crusty piece of bread.