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Curried Roasted Squash Soup

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 1 hr, 15 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Time: about 1 1/4 hours. Kabocha, Japanese winter squash, have deep orange, sweet, smooth, full-flavored flesh that makes a terrific soup--especially when tinged with a hint of curry.


  • 1 kabocha or butternut squash (2 1/2 lbs.)
  • 2 tablespoons butter, melted
  • 2 teaspoons curry powder
  • 1 large unpeeled onion, cut in half
  • 3 cups vegetable or chicken broth
  • 1 teaspoon salt
  • 1/4 to 1/2 tsp. cayenne
  • About 4 tbsp. plain yogurt

Nutrition Information

  • calories 204
  • caloriesfromfat 28 %
  • protein 4 g
  • fat 6.4 g
  • satfat 3.8 g
  • carbohydrate 37 g
  • fiber 6 g
  • sodium 1368 mg
  • cholesterol 16 mg

How to Make It

  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.

  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.

  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.

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

  5. Note: Nutritional analysis is per serving.