SQUASH

Roasted Squash Soup with Coriander-Spiced Yogurt

1 butternut squash, (about 2 lbs)

2 cloves of garlic

a small handful of thyme sprigs

2-4T extra virgin olive oil

2 leeks

1 medium bulb of fennel

1.5 qts light vegetable stock or filtered water

Celtic sea salt

Freshly ground pepper

Preheat the oven to 400 degrees.

Cut the squash in half and remove the seeds.  Drizzle with olive oil and season with salt and pepper.  Place a few sprigs of thyme and 1 garlic clove in the hollow of each squash.  Place cut side down on a lightly oiled baking sheet and roast until tender. 

While the squash cools, slice the leeks and thoroughly rinse to remove any grit.  Cut the fennel bulb in half, core and thinly slice.  Heat a small amount of oil in a 3 quart pot, add the leeks, cooking until translucent, then add the fennel and cook for another 5-7 minutes.  Scoop out the flesh of the squash and add the saucepan.  Add about 1.5 quarts of water or light vegetable stock and simmer lightly for 10-15 minutes, allowing the flavors to mingle. Meanwhile prepare the coriander-spiced yogurt.

When the soup has cooled, lightly puree in a blender.  Gently reheat adjust the seasoning to taste and serve with a dollop of the coriander-spiced yogurt and grate some fresh nutmeg on top.

Coriander-Spiced yogurt

1/2 cup whole milk yogurt

1-2 teaspoons ground coriander

Celtic sea salt to taste

Fresh nutmeg

Whisk the yogurt until smooth.  Stir in about a half of a teaspoon of coriander and a pinch of sea salt to taste.