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BUTTERNUT SQUASH - Butternut Squash Soup
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| Butternut Squash Soup Ingredients | |
| 1lb | butternut squash, cut into 1" cubes |
| 1 large | onion, chopped |
| Olive oil for drizzling | |
| Salt | |
| Pepper | |
| 2 teaspoons | minced garlic |
| 1/8 teaspoon | crushed red pepper |
| 2 teaspoons | curry powder |
| 1/2 teaspoon | ground coriander |
| Pinch | ground cayenne pepper |
| 3 cups | chicken broth, (or vegetable broth) |
| 1/4 cup | brown sugar |
Preheat oven to 400F degrees.
Toss chopped butternut squash & chopped onion, with a good drizzle of olive oil & a sprinkling of salt & pepper. Place all in a roasting pan in a 400 degree oven & bake for about 25 minutes, stir about halfway through. Cook until the squash and onions are starting to caramelize.
Add the roasted squash and onions to a pot and pour in broth. Cover, bring to a boil and reduce heat, simmer for 5-10 minutes until squash is soft.
Purée soup with a stick blender. Reduce heat to low and add brown sugar. Stir until sugar dissolves.
Serve with a dollop of yogurt or sour cream.
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