I made this soup over the weekend even though I’m not particularly fond of Butternut Squash. My husband is OBSESSED though — so I thought to share how I did it. Thanks to WW for the recipe.
- 3 pound(s) butternut squash, peeled, seeded and diced into 1-inch cubes
- 2 medium onion(s), peeled and quartered
- 29 oz canned chicken broth
- 1 1/2 tsp curry powder
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/4 cup(s) fat-free sour cream
- 1 medium scallion(s), thinly sliced, for garnish
- Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don’t worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)
- Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.
I ended up NOT taking a final picture of the product because my husband was feeling a bit manic that evening and packed it away before I could. LOL — but here’s a shot from WW.