Appetizers / Soups / Salads

Roasted Curried Squash Soup is for Soup.

Roasted Curried Squash Soup takes 20 minutes to prepare.

Roasted Curried Squash Soup takes 60 minutes to cook.

Roasted Curried Squash Soup makes 12 servings.

The ingredients for Roasted Curried Squash Soup are:

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

Here is how you make Roasted Curried Squash Soup:

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: 12Recipe submitted by SparkPeople user CHARLYSUE.

The nutritional information for Roasted Curried Squash Soup is:

• Servings Per Recipe: 12
• 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

The dietary needs meet for Roasted Curried Squash Soup is Vegetarian