Curried Squash Soup:
- 3 tablespoons unsalted butter
- 1/2 small onion, chopped
- Kosher salt
- 3 cloves garlic, minced
- 1 Tbsp. curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon sugar
- 5 cups chicken broth or stock
- 1/4 cup plain yogurt (optional)
- Freshly ground pepper
- Make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic, curry, cumin and coriander. Cook an additional 2-3 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the yogurt, if desired. Season with salt and pepper, and top as desired.