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Curried Butternut Squash Soup




Source of Recipe


Kathy


List of Ingredients




Curried Butternut Squash Soup
Servings | 6


3 pound butternut squash, peeled, seeded and diced into 1 inch (2.5 cm) cubes
2 medium onion(s), quartered
29 oz fat-free chicken broth
1 1/2 tsp curry powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup fat-free sour cream
1 medium scallion(s), thinly sliced, for garnish



Recipe



Preheat oven to 425°F. Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don't worry if some of the pieces get a bit browned, this will add to the roasted flavor of the soup.

Remove from oven. Let cool about 15 minutes¿ do not pour hot soup directly into food processor, or you risk it exploding. Pour in batches in blender or food processor.

Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes¿ be careful not to burn it. Stir into pureed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.