Curried Butternut Squash Soup
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)
- 1 butternut squash, halved and seeds scooped out
- 2 1/2 to 3 cups chicken or vegetable broth, divided
- 1/2 teaspoon Madras ground curry
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- 2 tablespoons sour cream or yogurt, for garnish
- Nuts or dried fruit (I used barberries), for garnish
- 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.