Curried Butternut Squash Soup

Ingredients

• 1 butternut squash, halved and seeds scooped out  
• 2 1/2 to 3 cups chicken or vegetable broth, divided 
• 1/2 teaspoon Madras ground curry
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• 2 tablespoons sour cream or yogurt, for garnish
• Nuts or dried fruit (I used barberries), for garnish

Instructions

1. 1
   Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the butternut squash, cut-side-up, on the baking sheet and roast for 30 to 40 minutes. 
2. 2
   Scoop out butternut squash flesh and transfer to a blender along with 2 1/2 cups of broth. Blend until smooth, adding more broth if needed. 
3. 3
   Pour the soup into a pot, set over medium heat. Mix in the spices and bring to a gentle simmer for 10 minutes. Divide amongst bowls and top with sour cream or yogurt, nuts or dried fruit.