Curried Butternut Squash Soup
by Adrianna Adarme on Mar 3, 2017
Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup will warm the hearts of your next dinner guests. (Recipe Credit: Adrianna Adarme of Fresh Tastes).
- Servings
- Serves 4
- Course
- Soup and Stew
Ingredients
- 1 butternut squash, halved and seeds scooped out
- 2 ½ to 3 cups chicken or vegetable broth, divided
- ½ teaspoon Madras ground curry
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- Salt, to taste
- 2 tablespoons sour cream or yogurt, for garnish
- Nuts or dried fruit (I used barberries), for garnish
Instructions
-
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the butternut squash, cut-side-up, on the baking sheet and roast for 30 to 40 minutes.
-
Scoop out butternut squash flesh and transfer to a blender along with 2 1/2 cups of broth. Blend until smooth, adding more broth if needed.
-
Pour the soup into a pot, set over medium heat. Mix in the spices and bring to a gentle simmer for 10 minutes. Divide amongst bowls and top with sour cream or yogurt, nuts or dried fruit.
