Roasted & Curried Butternut Soup

1 butternut squash, halved & seeded
2 large onions, peeled & quartered
1 head garlic
¼ tsp SIDS CRAZY SALT
6 cups vegetable stock
1 bay leaf
1 tsp brown sugar
1 tsp mild curry powder
½ tsp dried oregano
½ tsp ground cinnamon
¼ tsp ground nutmeg
SIDS SALT & PEPPER to taste
1 cup plain yogurt
¼ cup chopped fresh parsley (optional)

Preheat oven to 175°C. Line a baking tray with baking paper or aluminum foil.
Place squash halves and onion onto the prepared baking sheet then sprinkle with SIDS CRAZY SALT. Wrap garlic in foil and put with other vegetables.
Roast in the centre of the oven for 45-60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
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. Purée until smooth. Add vegetable stock if necessary. Transfer the puréed mixture to a stockpot and stir in vegetable stock. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and SIDS SALT & PEPPER to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
Remove bay leaf and serve hot. Garnish with fresh parsley if desired.