Ingredients
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 400ºF.
- Cut squash in half lengthwise and discard seeds. Place cut side down in a greased or foil-lined baking pan. Bake until tender (40-50 minutes). Set aside until cool enough to handle and peel.
- Heat oil a large saucepan over medium heat. Sauté onion and garlic until tender (5-8 minutes). Stir in flour, salt, curry powder, and cayenne.
- Stir in broth and add bay leaf. Bring to a boil and cook until thickened (2-3 minutes). Reduce heat and simmer, uncovered, for 20 minutes. Discard bay leaf and cool until safe to run through a food processor.
- In a blender or food processor, place half of the broth mixture and squash. Cover and process until smooth. Repeat with remaining broth mixture and squash.
- Return to the saucepan and heat through.
- Combine the topping ingredients and serve each bowl of soup with a dollop of cream.