Curried Butternut Squash Soup

Lady Shanny’s Comments:  This is a nice, thick soup, easy to make and delicious.  I got it from the Weight Watchers, Australia newsletter.  The curry flavour will intensify as the soup ‘ages’ in the refrigerator.  Not unpleasant, but you will definitely notice the curry the second or third day.

Curried Butternut Squash Soup

1 Large Butternut Squash, peeled, deseeded and cut into 1″ cubes

2 medium onions, chopped

4 cups chicken broth (reduced sodium)

1 1/2 teaspoons curry powder

Salt and pepper to taste

Preheat oven to 425F.  Place squash and onion in a large roasting pan or baking dish, sprayed well with non-stick.  Bake, uncovered for 45 minutes until squash is tender.  Don’t worry if some of the pieces get a bit brown, this will add to the roasted flavour of the soup.

Remove from oven, tip into saucepan and add broth.  Bring to the boil, reduce heat and simmer for 15 minutes.  Let cool for around 15 minutes (do not pour the hot soup directly into the blender/food processor, it can explode) Puree in batches in blender or food processor.  Return to saucepan and reheat.

Toast curry powder in a small frying pan over low heat until fragrant (around 2 minutes, being careful not to burn it).  Stir into pureed soup.  Season to taste with salt and pepper.

1 Cup = HALF of 1 point

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