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    You are in: Home / Recipes / Curried Roasted Squash Soup Recipe
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    Curried Roasted Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    CaliCook's Note:

    I love winter squash. I've made this recipe with Delicata, Sweet Dumpling, Butternut, and/or Kabocha squash. You need to adjust the amount of broth according to the juiciness of the squash. I've also mashed the squash with just a little broth and some yogurt to serve as a side dish. From Sunset Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut squash in half lengthwise. Scoop out seeds.
    2. 2
      Cut unpeeled onion in half.
    3. 3
      Combine butter and curry powder, brush over cut surfaces of squash and onion.
    4. 4
      Roast squash and onion in a 350 degree oven, cut sides down, on a rimmed baking pan until soft, 45 minutes to 1 hour.
    5. 5
      Scoop flesh from squash into medium pot.
    6. 6
      Remove skin from onion, chop, and add to squash.
    7. 7
      Puree vegetables with broth using stick blender.
    8. 8
      Reheat, thinning with more broth if you like.
    9. 9
      Season with salt & a little cayenne.
    10. 10
      Ladle into bowls, top with yogurt.

    Ratings & Reviews:

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    Nutritional Facts for Curried Roasted Squash Soup

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 98.7
     
    Calories from Fat 62
    63%
    Total Fat 6.9 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 15.2 mg
    5%
    Sodium 614.9 mg
    25%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.1 g
    8%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    kabocha squash

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