Curried Roasted Squash Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 kabocha squash, 2 1/2 pounds
- 1 large onion
- 2 tablespoons butter, melted
- 2 teaspoons curry powder
- 3 cups chicken broth
- salt
- cayenne
- plain yogurt
directions
- Cut squash in half lengthwise. Scoop out seeds.
- Cut unpeeled onion in half.
- Combine butter and curry powder, brush over cut surfaces of squash and onion.
- Roast squash and onion in a 350 degree oven, cut sides down, on a rimmed baking pan until soft, 45 minutes to 1 hour.
- Scoop flesh from squash into medium pot.
- Remove skin from onion, chop, and add to squash.
- Puree vegetables with broth using stick blender.
- Reheat, thinning with more broth if you like.
- Season with salt & a little cayenne.
- Ladle into bowls, top with yogurt.
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RECIPE SUBMITTED BY
<p>With all four children out on their own, and fivegrandchildren added to the picture, I'm adjusting to cooking for only two. <br />I love to cook, try new recipes and play around with old ones. <br />Working in retail for the last 16 years keeps me busy, but I make time to cook. I love to take dishes to work to share.<img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /></p>