Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°F. Place squash, apple, and onion cut-side down on a parchment paper lined baking sheet. Roast for 30 minutes. Transfer the apple and onion to a blender. Return the squash to the oven. Roast for 15 to 30 minutes more or until tender. Let cool slightly.

  • Scoop the flesh from one butternut squash half into the blender with the apple and onion. Add 2 cups of the broth, the curry powder, and the salt. Puree until smooth. Transfer to a large saucepan. Add the remaining broth, and bring to a boil. Reduce heat and simmer, covered, 10 minutes. Serve topped with yogurt, cilantro, and, if using, pumpkin seeds.

  • Scoop the flesh from the remaining squash half into a bowl and roughly mash. Transfer 1 cup portions to air-tight containers and freeze to use in Butternut Squash Ravioli.

Nutrition Facts

1581 calories; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 1 mg cholesterol; 659 mg sodium. 683 mg potassium; 36 g carbohydrates; 6 g fiber; 15 g sugar; 3 g protein; 0 g trans fatty acid; 14991 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 136 mg calcium; 1 mg iron;