Curried Roasted Squash Soup

1. 1

   Preheat oven to 350u00b0. Cut squash in half lengthwise with large heavy knife (use a hammer or flat mallet to help drive the blade through). Scoop out seeds.

2. 2

   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. Bake until soft when pressed, about 1 hour.

3. 3

   Scoop flesh out of squash and remove skin from onion. Chop onion. Puree squash and onion, in batches and holding lid down with a towel, with 3 cups broth and any juices from baking pan. Pour into a large pot and thin with more broth if you like. Add salt and cayenne, and cook, stirring, over medium-high heat until hot.

4. 4

   Divide among serving bowls and top each bowl with about 1 tbsp. yogurt.

5. 5

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.