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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.