Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 lb butternut squash; 2 medium onions; 29 oz chicken broth; 1.5 tsp curry powder; 0.25 tsp salt; 0.25 tsp pepper; 0.25 cup sour cream; 1 medium scallion

Oven-roasted butternut squash and sour cream, warmed with curry powder, a South Asian soup. It's finished with sour cream and scallions.

1 hr 45 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 90 min · 105 min total
Difficulty: medium

1
Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
60 min
2
Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
15 min
3
In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.
2 min