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Total Time
1 Hour 15 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

Preheat oven to 350°. Cut squash in half lengthwise with large heavy knife (use a hammer or flat mallet to help drive the blade through). Scoop out seeds.

Step 2

Mix butter and curry powder and brush over cut surfaces of squash and onion. Put squash and onion, cut sides down, on a rimmed baking pan. Bake until soft when pressed, about 1 hour.

Step 3

Scoop flesh out of squash and remove skin from onion. Chop onion. Purée squash and onion, in batches and holding lid down with a towel, with 3 cups broth and any juices from baking pan. Pour into a large pot and thin with more broth if you like. Add salt and cayenne, and cook, stirring, over medium-high heat until hot.

Step 4

Divide among serving bowls and top each bowl with about 1 tbsp. yogurt.

Step 5

Note: Nutritional analysis is per serving.

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