Curry Roasted Butternut Squash Soup

Ingredients
1 butternut squash, halved and seeded (3-4 lbs)
2 large onions, peeled and quartered
1 medium head garlic
2 cans vegetable broth or more depending on the consistency you want
1 bay leaf
1 teaspoon brown sugar
1 teaspoon mild curry powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 cup plain yogurt

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables. Brush with olive oil and dash of salt and pepper.
3. Roast in the center of the oven for about 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth as necessary.
5. Transfer the pureed mixture to a stockpot and stir in any additional vegetable broth depending on how thick/thin you would like the soup. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste.
6. Bring to a boil and simmer gently for 10 minutes.
7. Remove from heat and stir in yogurt.
8. Remove bay leaf and serve hot.

Note: I didn't have a whole head of garlic so I just added some minced garlic to the food processor with the squash and onions. I also was having trouble making it smooth in the food processor so I used a blender and added cream instead of yogurt. I think I will try yogurt next time. What I did find with the cream is that it dulled the spices so I had to add more spices. Of course if you don't like curry, you don't have to add it in the first place.