Curried Butternut Squash Soup
0
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
This velvety soup is simple enough for a weekday meal, but sophisticated enough for company.
Ingredients
Butternut squash
3 pound(s), peeled, seeded and diced into 1 inch (2.5 cm) cubes
Black pepper
⅛ pinch(es)
Onion
2 medium, quartered
Fat free chicken broth
29 oz, (2 cans)
Curry powder
1½ tsp(s)
Table salt
⅛ tsp(s), or to taste
Fat free sour cream
¼ cup(s)
Uncooked scallions
1 medium, thinly sliced, for garnish
Instructions
1
Preheat oven to 425°F (220°). Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
2
Remove from oven. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
3
Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.
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