Curried Roasted Squash Soup

1. 1

   Cut squash in half lengthwise.

2. 2

   Scoop out seeds.

3. 3

   Cut unpeeled onion in half.

4. 4

   Combine butter and curry powder, brush over cut surfaces of squash and onion.

5. 5

   Roast squash and onion in a 350 degree oven, cut sides down, on a rimmed baking pan until soft, 45 minutes to 1 hour.

6. 6

   Scoop flesh from squash into medium pot.

7. 7

   Remove skin from onion, chop, and add to squash.

8. 8

   Puree vegetables with broth using stick blender.

9. 9

   Reheat, thinning with more broth if you like.

10. 10

    Season with salt & a little cayenne.

11. 11

    Ladle into bowls, top with yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.