Curried Butternut Squash Soup

1. 1

   Preheat oven to 400 degrees.

2. 2

   Place the squash in a foil-lined baking dish and bake until it is tender, about 45 minutes.

3. 3

   Heat the butter or oil in a heavy saucepan.

4. 4

   Add the onion and saute just until it begins to brown.

5. 5

   Stir in the curry powder, cook about a minute more, add the apple cider and remove from the heat.

6. 6

   When the squash is tender, peel off the skin, remove the seeds and scoop the pulp into a food processor along with the curried onion mixture.

7. 7

   Puree this mixture, then return the puree to the saucepan.

8. 8

   Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.

9. 9

   Serve the soup garnished with the coriander

* Per serving · 4 servings · Values may vary.

No additional tips available.