Curried Roasted Squash Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. 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:
1. Cut squash in half lengthwise. Scoop out seeds.
2. Cut unpeeled onion in half.
3. Combine butter and curry powder, brush over cut surfaces of squash and onion.
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. Scoop flesh from squash into medium pot.
6. Remove skin from onion, chop, and add to squash.
7. Puree vegetables with broth using stick blender.
8. Reheat, thinning with more broth if you like.
9. Season with salt & a little cayenne.
10. Ladle into bowls, top with yogurt.
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