Since I moved out of the dorms and into a house at the beginning of the summer, I’ve had the space and resources to experiment more in the kitchen. This soup has been the tastiest and most normal recipe to date. My picky four year old niece even liked it.
- 2 medium sized butternut squash
- 3 C chicken broth
- 1 tsp ground curry
- 1 tsp powdered ginger
- Slice the squash in half
- Roast until tender
- Food process the squash pulp
- In a pot, combine broth and squash puree
- Warm and add spices
I added ground black pepper and a dollup of plain nonfat greek yogurt before serving.