Curried Butternut Squash Soup

Prep Time
20 min
Cook Time
60 min
Recipe Details
  • 3 pound(s) uncooked butternut squash, peeled, seeded and diced into 1-inch cubes
  • 2 medium uncooked onion(s), peeled and quartered
  • 29 oz canned chicken broth
  • 1 1/2 tsp curry powder
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 1/4 cup(s) fat free sour cream
  • 1 medium uncooked scallion(s), thinly sliced, for garnish
  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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