Winter Butternut Squash Soup - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Winter Butternut Squash Soup

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Serves 6

2 large butternut squash
1 cup shallots, cut in half
½ cup honey
1 tsp curry powder
5 cups chicken stock, heated
sea salt and freshly ground pepper

Preheat the oven to 375F.
Peel, halve and seed the squash.  Cut into ¾ inch diced pieces, combine with the shallots, toss them in a little bit of olive oil and roast for 30 minutes at 375F. In a medium stock pot, heat the chicken stock. Once the squash and shallots are roasted, add them to the heated chicken stock. Simmer for about 15 minutes, until tender. Then puree until smooth. Whisk in the curry powder and honey, check to see if the soup needs any salt or pepper.

To serve:
Mix together ½ cup non fat yogurt with 1 of honey, a pinch of curry powder.
Dice some fresh red apples and green pears and place and mix in the yogurt sauce. Serve the soup with a dollop of the apple pear yogurt mixture.

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