Curried Roasted Squash Soup

Name: Curried Roasted Squash Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 1 kilograms kabocha or butternut squash; 0 teaspoons cayenne; 710 milliliters vegetable or chicken broth; 2 teaspoons curry powder; 1 large unpeeled onion, cut in half; 4 Tbsps About plain yogurt; 1 teaspoon salt

Curried Roasted Squash Soup might be just the soup you are searching for. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 213 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have yogurt, salt, curry powder, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Cut squash in half lengthwise with large heavy knife (use a hammer or flat mallet to help drive the blade through). Scoop out seeds.

Ingredients you will need

Squash

Seeds

Equipment you will use

Knife

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 pan.

Ingredients you will need

Curry Powder

Butter

Squash

Onion

Equipment you will use

Baking Pan

Bake until soft when pressed, about 1 hour.

Equipment you will use

Oven

Scoop flesh out of squash and remove skin from onion. Chop onion. Pure squash and onion, in batches and holding lid down with a towel, with 3 cups broth and any juices from baking pan.

Ingredients you will need

Squash

Broth