Curried Butternut Squash Soup
Uncooked butternut squash
3 pound(s), peeled, seeded and diced into 1 inch (2.5 cm) cubes
2 medium, quartered
Fat free chicken broth
29 oz, (2 cans)
⅛ tsp, or to taste
Fat free sour cream
1 medium, thinly sliced, for garnish
- 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.
- 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.
- 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.