Roasted Winter Squash Soup

Name: Roasted Winter Squash Soup
Prep time: 10 min
Total time: 1 h 10 min
Yield: 16 c.
Ingredients: 8 lb. butternut squash, peeled, seeded, and cut into 1-inch cubes; 2 large onions, chopped; 6 clove garlic; 3 tbsp. curry powder; 1 tsp. salt; 3/4 tsp. freshly ground pepper; 6 tbsp. vegetable oil; 8 c. low-sodium vegetable broth; sour cream, for garnish

By Khalil and Ashley HymorePublished: Nov 11, 2009

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Anson Smart

Yields:

16 c.

Prep Time:

10 mins

Total Time:

1 hr 10 mins

This delicious butternut squash-based soup recipe makes enough for a crowd.

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Ingredients

8 lb. butternut squash, peeled, seeded, and cut into 1-inch cubes
2 large onions, chopped
6 clove garlic
3 Tbsp. curry powder
1 tsp. salt
3/4 tsp. freshly ground pepper
6 Tbsp. vegetable oil
8 cups low-sodium vegetable broth
sour cream, for garnish

Directions

1. Step 1Preheat oven to 400°F. In a large bowl, toss butternut squash, onions, garlic, curry powder, salt, and pepper with vegetable oil to coat. Divide between 2 baking pans and roast until browned, 45 minutes.
2. Step 2Using a blender, puree batches of roasted vegetables with vegetable broth.
3. Step 3Transfer to a large pot and heat. Serve warm with a dollop of sour cream.