Curried Butternut Soup
Curried Butternut Squash Soup Recipe
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This is one of those classic Fall recipes. Try eating this with a loaf of fresh french bread and soft butter. A nice light dessert with finsih it off perfectly.
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Ingredients
3 pound(s) butternut squash, peeled, seeded and diced into 1 inch (2.5 cm) cubes
2 medium onion(s), quartered
29 oz fat-free chicken broth, (2 cans)
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 scallion(s), thinly sliced, for garnish
Directions
Step 1: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
Step 2: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.
Step 3: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.