Curried butternut squash soup
0
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Curry and butternut squash pair beautifully in this easy-to-make soup. For added flavor, mix in a handful of peeled garlic cloves when you roast the vegetables.
Ingredients
Uncooked butternut squash
3 pound(s), peeled, seeded and diced into 1-inch cubes
Onion
2 medium, peeled and quartered
Chicken broth
29 fl oz
Curry powder
1½ tsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Fat free sour cream
¼ cup(s)
Scallions
1 medium, thinly sliced, for garnish
Instructions
1
Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)
2
Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
3
In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.
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