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Mediterranean Roasted Squash Soup

7 cups butternut squash, peeled and cubed
3 tablespoons canola or olive oil

1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon ground ginger
3/4 teaspoon madras curry powder

8 cups chicken stock
1 cup plain yogurt
salt, pepper to taste

plain yogurt or pumpkin seed oil
1 cup whole roasted pumpkin seeds

A day or two ahead of serving; Preheat oven to 400 degrees. In a
large bowl, toss the squash cubes with the oil to coat. In a small
bowl, combine the spices and sprinkle evenly over the squash cubes
tossing well.

Spread the coated squash on a large well oiled cookie sheet. Roast,
covered with foil, for 20-25 minutes, or until softened. Bring
chicken stock to a boil. Add to the chicken stock and reduce heat
and simmer uncovered for about 30 minutes. Cool and puree.

Strain through a sieve, pressing well. Blend in the one cup of
yoghurt. Add salt and pepper to taste, refrigerate.

To serve: Reheat the soup, pour into soup bowls, drizzle with a
little yoghurt or pumpkin oil, and a few pumpkin seeds.

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