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Nutrition Facts
Serving Size 1 (227g) Recipe makes 4 servings The following items or measurements are not included below: kabocha squash
Calories 98
Calories from Fat 62		(63%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 614mg		25%
Potassium 225mg		6%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.9g	3%
	Sugars 2.2g
Protein 4.2g		8%
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Curried Roasted Squash Soup

Recipe #399085 | 1½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CaliCook
Nov 12, 2009

I love winter squash. I've made this recipe with Delicata, Sweet Dumpling, Butternut, and/or Kabocha squash. You need to adjust the amount of broth according to the juiciness of the squash. I've also mashed the squash with just a little broth and some yogurt to serve as a side dish. From Sunset Magazine.

SERVES 4 -6 (change servings and units)

Ingredients

1 kabocha squash, 2 1/2 pounds
1 large onion
2 tablespoons butter, melted
2 teaspoons curry powder
3 cups chicken broth
salt
cayenne
plain yogurt

Directions

1
Cut squash in half lengthwise. Scoop out seeds.
2
Cut unpeeled onion in half.
3
Combine butter and curry powder, brush over cut surfaces of squash and onion.
4
Roast squash and onion in a 350 degree oven, cut sides down, on a rimmed baking pan until soft, 45 minutes to 1 hour.
5
Scoop flesh from squash into medium pot.
6
Remove skin from onion, chop, and add to squash.
7
Puree vegetables with broth using stick blender.
8
Reheat, thinning with more broth if you like.
9
Season with salt & a little cayenne.
10
Ladle into bowls, top with yogurt.