Spiced-up butternut squash soup

Updated at: Sat, 17 Aug 2024 21:57:06 GMT

Step 1

Peel squash using a vegetable peeler. Cut squash in half crosswise, then cut each half in half lengthwise. Remove seeds. Chop squash into equal pieces (about 2.5 cm/1 inch); set aside.

Step 2

In a soup pot or large saucepan, heat oil over medium heat and add onion, garlic and curry powder. Cook, stirring for about 2 minutes or until starting to soften. Add chopped squash, broth and cilantro, if using. Bring to a boil. Once at a boil, reduce heat to a gentle simmer, cover and cook for about 25 minutes or until squash is very tender.

Step 3

Remove from heat and let cool slightly. Ladle into the blender in batches and puree soup until smooth. Be sure to hold the lid with a kitchen towel to ensure it doesn’t pop off. Alternatively, use an immersion blender and puree in the pot.

Step 4

Stir in pepper and serve with a dollop of yogurt if desired.

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