Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup is comfort food at its best!
PBS Fresh Tastes offers this quick and easy soup recipe from Adrianna Adarme, a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen.
Yield: Serves 4
1 butternut squash, halved and seeds scooped out
2 1/2 to 3 cups chicken or vegetable broth, divided
1/2 teaspoon Madras ground curry
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
Salt, to taste
2 tablespoons sour cream or yogurt, for garnish
Nuts or dried fruit for garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the butternut squash, cut-side-up, on the baking sheet and roast for 30 to 40 minutes.
Scoop out butternut squash flesh and transfer to a blender along with 2 1/2 cups of broth. Blend until smooth, adding more broth if needed.
Pour the soup into a pot, set over medium heat. Mix in the spices and bring to a gentle simmer for 10 minutes. Divide among bowls and top with sour cream or yogurt, nuts or dried fruit.