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Ww Curried Butternut Squash Soup

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“Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed.”
READY IN:
1hr 45mins
SERVES:
6
YIELD:
3/4 cups of soup with 2 t. sour cream per serving
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
  2. Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
  3. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.

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