The perfect meal

This fall, I set out upon a journey to create the ideal curried squash soup. After trying variations which included apples or sweet potatoes, I've come to the conclusion that the best companion for squash is garlic, in no short supply. Here's the recipe I used.

Roasted Curried Butternut Squash Soup

1 2-lb butternut squash, halved and seeded

2 medium onions, peeled and quartered

1 full head of garlic

6 cups vegetable stock

1 tsp curry powder

1/2 tsp oregano

1/4 tsp cinnamon

1/4 tsp nutmeg

salt and pepper to taste

1 cup plain yogurt

Preheat the oven to 350. Put the squash and onions on a greased baking sheet, and wrap the garlic in foil. Set it on the sheet too. Roast these guys for 45-60 minutes, checking occasionally, until the squash skin barely resists a poke from a fork. Once roasted, let them cool enough to handle, and scrape the squash pulp into a blender or food processor, along with the onion. Squeeze the pulpy roasted garlic out of its skin (not unlike toothpaste) into the blender as well. Add a little vegetable stock to facilitate whirling. Blend until smooth, and pour into a soup pot over medium heat. Add the seasonings, and the rest of the stock. Let the soup simmer for 10-15 minutes, tasting and adjusting the flavor. If it doesn't taste right, I've found the solution is more garlic, and a little salt. Right before serving, stir in the yogurt.