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Cancer Dietitian

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Roasted Squash Soup Recipe

March 17, 2020 By Julie Lanford MPH, RD, CSO, LDN

Ingredients:

  • 2 acorn squashes
  • Red pepper flakes
  • 2 shallots
  • 1 clove of garlic
  • 1 teaspoon curry powder
  • 1 cup plain Greek yogurt
  • Vegetable broth as needed
  • Splash white wine vinegar

Instructions:

  1. Cut acorn squash in half and scoop out seeds. Sprinkle with olive oil and pepper flakes.
  2. Roast squash at 425° for 15 minutes.
  3. Cut the top of the garlic bulb and remove skin from shallots.
  4. After 15 minutes, add garlic, shallots, and pepper to pan and roast additional 20 minutes.
  5. Once roasted, add flesh of squash, shallots, pepper, garlic clove, vegetable broth, vinegar, curry powder, and Greek yogurt to blender. Blend until smooth.
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