Curried Roasted Squash Soup
Photo: Annabelle Breakey; Styling: Randy Mon
Time: about 1 1/4 hours. Kabocha, Japanese winter squash, have deep orange, sweet, smooth, full-flavored flesh that makes a terrific soup--especially when tinged with a hint of curry.
How to Make It
Step 1
1
Preheat oven to 350°. Cut squash in half lengthwise with large heavy knife (use a hammer or flat mallet to help drive the blade through). Scoop out seeds.
Step 2
2
Mix butter and curry powder and brush over cut surfaces of squash and onion. Put squash and onion, cut sides down, on a rimmed baking pan. Bake until soft when pressed, about 1 hour.
Step 3
3
Scoop flesh out of squash and remove skin from onion. Chop onion. Purée squash and onion, in batches and holding lid down with a towel, with 3 cups broth and any juices from baking pan. Pour into a large pot and thin with more broth if you like. Add salt and cayenne, and cook, stirring, over medium-high heat until hot.
Step 4
4
Divide among serving bowls and top each bowl with about 1 tbsp. yogurt.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1 kabocha or butternut squash (2 1/2 lbs.)
2 tablespoons butter, melted
2 teaspoons curry powder
1 large unpeeled onion, cut in half
3 cups vegetable or chicken broth
1 teaspoon salt
1/4 to 1/2 tsp. cayenne
About 4 tbsp. plain yogurt
Directions
Step 1
1
Preheat oven to 350°. Cut squash in half lengthwise with large heavy knife (use a hammer or flat mallet to help drive the blade through). Scoop out seeds.
Step 2
2
Mix butter and curry powder and brush over cut surfaces of squash and onion. Put squash and onion, cut sides down, on a rimmed baking pan. Bake until soft when pressed, about 1 hour.
Step 3
3
Scoop flesh out of squash and remove skin from onion. Chop onion. Purée squash and onion, in batches and holding lid down with a towel, with 3 cups broth and any juices from baking pan. Pour into a large pot and thin with more broth if you like. Add salt and cayenne, and cook, stirring, over medium-high heat until hot.
Step 4
4
Divide among serving bowls and top each bowl with about 1 tbsp. yogurt.
Step 5
5
Note: Nutritional analysis is per serving.
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