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Recipe Summary

prep:
30 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings, plus leftover squash
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 1g; cholesterol 1mg; carbohydrates 36g; insoluble fiber 6g; sugars 15g; protein 3g; vitamin a 14991.2IU; vitamin c 29.8mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.3mg; folate 44.7mcg; vitamin b12 0.1mcg; sodium 659mg; potassium 683mg; calcium 136mg; iron 1.5mg.
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