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Butternut squash soup-HELP!

This one has curry, but the base soup is delicious.

3 lbs. butternut squash, peeled, seeded and diced into 1 inch cubes.
2 medium onions
29 oz. fat-free chicken broth
1.5 tsp curry powder
1/8 tsp salt
1/8 tsp black pepper
1 medium scallion, thinly sliced for garnish

Preheat at 425F
Place squash and onion in large baking dish. Pour in chicken broth and bake, covered for 1 hour, stirring occasionaly.

Remove from oven and let cool 15 minutes. Puree in batches or you can use your hand blender.

Toast the curry in a small skillet over low heat until fragrant (2 min). Don't burn it. Stir into the pureed soup. Season to taste and garnish with the scallions.

Good luck!

Nov 18, 2006
PacificaMel in Home Cooking

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