Ingredients Jump to Instructions ↓

  1. 2 Tbsp. olive oil

  2. 2 c. chopped onion s

  3. 1 1/2 tsp. curry powder

  4. 1/4 tsp. cayenne pepper

  5. 6 c.

  6. 1/2" to

  7. 3/4" cubes peeled butternut squash (from 3 pounds)

  8. 3 1/2 c. low-salt vegetable broth

  9. Plain yogurt

  10. Fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Heat oil in large pot over medium heat. Add onions. Cover; cook until soft, stirring often, about 5 minutes. Add curry powder and ⅛ tsp. cayenne; stir 30 seconds. Add squash and broth; bring to boil. Reduce heat to medium-low. Cover; simmer until squash is very tender, about 30 minutes. Puree soup in batches in blender until smooth. Return to same pot. Season with salt and pepper, adding more cayenne if desired. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)

  2. Ladle soup into bowls; top with dollop of yogurt, if desired, and cilantro.


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