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Harvest Roasted Butternut Squash Curry Soup with Roasted Pepitas is for Lunch.

Harvest Roasted Butternut Squash Curry Soup with Roasted Pepitas takes several minutes to prepare.

Harvest Roasted Butternut Squash Curry Soup with Roasted Pepitas takes several minutes to cook.

Harvest Roasted Butternut Squash Curry Soup with Roasted Pepitas makes 8 servings.

The ingredients for Harvest Roasted Butternut Squash Curry Soup with Roasted Pepitas are:

Serves 6-8 (makes approx. 2.5 quarts)
Ingredients:
1 medium butternut squash, approx. 2 lbs., exterior scrubbed, cut in half and seeded
1 medium onion, ends trimmed, peeled and cut into 1/4-inch slices
1 medium-large tart-sweet apple such as Fuji, Jonagold, Braeburn or Gala, cored and cut into 10 equal
wedges (an apple corer/wedger is perfect for this)
2 tablespoons mild curry powder
6 cups low-sodium or homemade vegetable broth, plus extra to adjust the soupʼs consistency
2/3 cup pepitas (raw pumpkin seeds), toasted in a dry skillet just until fragrant and taking on a little color
Procedure:
Preheat your oven to 375-degreesF and line a rimmed baking pan with a Silpat silicone liner; place the
two halves of the butternut squash cut-side down on baking pan; distribute the onion slices and the apple
wedges around the squash and cover the whole pan with heavy-duty aluminum foil. Crimp the edges of
the foil tightly to the rim of the pan making a tight seal so the veggies can steam.
Place on the center rack of your oven and roast for about 45 minutes or until the flesh of the butternut
squash is soft and scoopable, and the onion and apple are tender and beginning to caramelize.
When the squash is cool enough to handle, scoop the flesh from the shell into a Dutch oven, add the
roasted apple and onion and pour in any liquid and roasty bits from the pan that may have accumulated
while the veggies were cooking in the oven. Add the 6 cups broth and curry powder, stir well to combine,
bring to a simmer and cover with a lid and let cook over medium-low heat for 15 minutes, stirring
occasionally.
After the soup has simmered for 15 minutes, puree it in the pot with an immersion blender or in several
batches in a food processor or stand blender until smooth; small bits of apple peel may remain, but this
adds a nice mouthfeel. Adjust the consistency if necessary with additional broth and bring back up to
temperature over medium-low heat.
Serve garnished with toasted pepitas.

Here is how you make Harvest Roasted Butternut Squash Curry Soup with Roasted Pepitas:

Serves 6-8 (makes approx. 2.5 quarts)Ingredients:1 medium butternut squash, approx. 2 lbs., exterior scrubbed, cut in half and seeded1 medium onion, ends trimmed, peeled and cut into 1/4-inch slices1 medium-large tart-sweet apple such as Fuji, Jonagold, Braeburn or Gala, cored and cut into 10 equalwedges (an apple corer/wedger is perfect for this)2 tablespoons mild curry powder6 cups low-sodium or homemade vegetable broth, plus extra to adjust the soupʼs consistency2/3 cup pepitas (raw pumpkin seeds), toasted in a dry skillet just until fragrant and taking on a little colorProcedure:Preheat your oven to 375-degreesF and line a rimmed baking pan with a Silpat silicone liner; place thetwo halves of the butternut squash cut-side down on baking pan; distribute the onion slices and the applewedges around the squash and cover the whole pan with heavy-duty aluminum foil. Crimp the edges ofthe foil tightly to the rim of the pan making a tight seal so the veggies can steam.Place on the center rack of your oven and roast for about 45 minutes or until the flesh of the butternutsquash is soft and scoopable, and the onion and apple are tender and beginning to caramelize.When the squash is cool enough to handle, scoop the flesh from the shell into a Dutch oven, add theroasted apple and onion and pour in any liquid and roasty bits from the pan that may have accumulatedwhile the veggies were cooking in the oven. Add the 6 cups broth and curry powder, stir well to combine,bring to a simmer and cover with a lid and let cook over medium-low heat for 15 minutes, stirringoccasionally.After the soup has simmered for 15 minutes, puree it in the pot with an immersion blender or in severalbatches in a food processor or stand blender until smooth; small bits of apple peel may remain, but thisadds a nice mouthfeel. Adjust the consistency if necessary with additional broth and bring back up totemperature over medium-low heat.Serve garnished with toasted pepitas.Serving Size: Makes 8, 1.25 cups servingsNumber of Servings: 8Recipe submitted by SparkPeople user JMUELLER78.

The nutritional information for Harvest Roasted Butternut Squash Curry Soup with Roasted Pepitas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 117.2

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 143.8 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 7.2 g
• Protein: 2.7 g