Butternut Squash Soup Recipe : Claire Robinson : Recipes : Food Network

Ingredients

  • 1 (3-pound) butternut squash
  • Extra-virgin olive oil, for roasting, plus 2 tablespoons
  • Kosher salt and freshly cracked black pepper
  • 2 shallots, chopped
  • 1 quart low-sodium chicken stock
  • 2 teaspoons curry powder (mild or spicy)

Preheat the oven to 375 degrees F. Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves ov...

View full recipe at SpringPad

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