Curried Roasted Squash Soup

Curried Roasted Squash Soup
Photo by Annabelle Breakey


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

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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