Curried Squash & White Bean Soup

1. 1

   1. Preheat oven to 400u00b0F/200u00b0C.

2. 2

   2. Cut squash in half and remove seeds. Place squash on a greased baking sheet, cut sides down. Roast squash in oven until flesh is soft, about 40 minutes. Let squash cool slightly and then scoop out the flesh with a spoon (or wait until it's very cool and peel off the skin, which is more fun).

3. 3

   3. In a pot or saucepan, heat oil over medium heat. Add garlic and saute 1 minute until lightly browned and fragrant. Add squash and cook for 30 seconds. Add salt and spices and toss together for 30 seconds longer.

4. 4

   4. Stir in broth and beans. Bring to a simmer and cook, covered and stirring occasionally, for 15 minutes. Break up the squash chunks with a wooden spoon for a creamier consistency.

5. 5

   5. Combine sour cream and parsley. Place soup in bowls and top with a dollop of sour cream mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.