Roasted Curried Squash Soup

Name: Roasted Curried Squash Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: 2 medium yellow onions; 7-8 cups butternut or buttercup squash peeled and chopped in 2 chunks; 3 cloves garlic chopped; 2 tbsp olive oil; course sea or kosher salt; 4-6 cups chicken or vegetable broth; 1 tbsp curry powder; 1 tsp ginger powder; 2 tbsp lemon juice; 14 oz can coconut milk; 1 tbsp honey; salt to taste

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 12

Ingredients

2 medium yellow onions7-8 cups butternut or buttercup squash, peeled and chopped in 2" chunks3 cloves garlic chopped2 tbsp olive oilcourse sea or kosher salt4-6 cups chicken or vegetable broth1 tbsp curry powder1 tsp ginger powder2 tbsp lemon juice14 oz can coconut milk1 tbsp honeysalt to taste

Directions

Preheat oven to 450 degrees. On a large cookie sheet or jelly roll pan, toss the squash, onions and garlic with the olive oil. Spread in a single layer in the pan and sprinkle with salt. Bake for about 40 minutes in oven or until the squash turns a golden brown around the edges. Stir occasionally. When the squash is tender, pull pan out of the oven and set on the stove top. Add 3 cups of broth, and with burners on, stir the squash and onions with broth, trying to get all of the juices mixed in on the bottom of the pan. Transfer to a large pot. Add all other ingredients and blend until smooth with an immersion blender. Adjust salt to taste. Thin with broth if desired. Heat to serve. Makes roughly 12, 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CHARLYSUE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 180.1
Total Fat: 12.1 g
Cholesterol: 1.7 mg
Sodium: 331.8 mg
Total Carbs: 19.3 g
Dietary Fiber: 4.5 g
Protein: 2.6 g

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