Print Options:

Curried Roasted Squash Soup





Yields
Serves 4 (serving size: 1 1/2 cups)



Total Time
1 hr 15 mins

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.

Curried Roasted Squash Soup




Photo: Annabelle Breakey; Styling: Randy Mon
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 204Calories from Fat 28
% Daily Value *
Total Fat 6.4g10%

Saturated Fat 3.8g19%
Cholesterol 16mg6%
Sodium 1368mg57%
Total Carbohydrate 37g13%

Dietary Fiber 6g24%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.