Curried Roasted Squash Soup

Curried Roasted Squash Soup
Photo by Annabelle Breakey

Ingredients

  • 1 teaspoon salt
  • 1 kabocha or butternut squash (2 1/2 lbs.)
  • 2 tablespoons butter, melted
  • ¼ to 1/2 tsp. cayenne
  • About 4 tbsp. plain yogurt
  • 3 cups vegetable or chicken broth
  • 1 large unpeeled onion, cut in half
  • + 1 more ingredients
    • 2 teaspoons curry powder

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. 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 pa...

View full recipe at My Recipes

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