Roasted Butternut Squash and Garlic Soup

Roasting a head of garlic along with the squash rounds out the flavor of this vegan/vegetarian soup.
Ingredients:
- 1 small butternut squash (2-2.5lb)
- 1 head garlic
- olive oil
- vegetable oil
- 1 T curry powder (or to taste)
- 1 medium yellow onion
- 2 carrots 
- 2 cups vegetable broth
- 3/4 cups yellow split peas
- (vegan) sour cream
Instructions:
- Preheat oven to 400F.
- Wash the squash. Cut in half and remove seeds. Cut into 1 inch thick half-disks. Arrange in single layer on greased pan. Sprinkle with curry powder.
- Remove most of the outer skins on a head of garlic. Chop off the upper part of the garlic so all the cloves are exposed. Save the garlic tips for the soup. Drizzle the head of garlic with olive oil. Cover loosely with foil.
- Roast squash and garlic for about 40 minutes until garlic and squash start to caramelize and squash is fork tender. Set aside to cool.
- Meanwhile, chop carrots and dice onion. Sauté onion on low heat with vegetable oil in large soup pot. When onion starts to caramelize, add garlic tips. Sauté for another 30-60 sec, then add curry powder. Cook until fragrant. Add carrots. Remove from heat.
- Once squash is cool enough to handle, peel and add to pot. Add half the roasted garlic to the pot. (Serve the remaining roasted garlic with fresh bread & butter, or save for another meal.) Add split peas (rinsed and sorted).
- Add vegetable broth to cover the squash. Simmer for 30 minutes until peas are soft. Blend with hand blender. Add salt & pepper to taste.
- Serve with a dollop of (vegan) sour cream.