Curried Roasted Squash Soup

• 5 pounds winter squash, such as Hubbard, butternut or kabocha
• 6 tablespoons butter
• 1/4 packed brown sugar
• 1 large onion, cut into chunks
• 3 large carrots, peeled and cut into 2-inch chunks
• 4 large garlic cloves, unpeeled
• 1 tart apple, such as Granny Smith, peeled, cored, and cut into quarters
• salt and pepper
• about 7 cups chicken broth
• 2 tablespoons curry powder
• 2 cups apple cider or apple juice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 1/2 cup plain yogurt or sour cream

1. Preheat the oven to 400F.

2. Cut the squash into large chunks and scoop out the seeds. Place cut sides up in a large roasting pan and divide the butter and brown sugar among the cavities.

3. Arrange the onion, carrots, garlic, and apple around the squash, sprinkle with salt and pepper to taste, and pour 2 cups of the broth in the bottom of the pan. Cover with foil and roast, stirring once or twice, until the vegetables are all very soft and caramelized, 1 1/2 to 2 hours.

4. Scoop the squash pulp out of the skins. Squeeze the garlic out of its skins. Process the squash and other vegetables in a food processor in batches, adding a bit of broth through the feed tube, to make a smooth puree.

5. Toast the curry powder in a small skillet over medium heat, stirring once or twice, until it is one shade darker, about 2 minutes.

6. Combine the squash puree, toasted curry powder, remaining broth, apple cider, ginger, and mace in a large soup pot, whisking together until smooth. Bring to a simmer and cook for a few minutes to blend the flavors. Season with salt and pepper to taste. Soup can be stores in the refrigerator for up to 3 days or frozen fro up to 1 month.

7. Reheat before serving. Ladle into bowls and top with a dollop of yogurt.

from Dishing Up Maine

Yield: 4 main-course servings servings