Curried Butternut Squash Soup with Cilantro Yogurt

Name: Curried Butternut Squash Soup with Cilantro Yogurt
Yield: Serves 4 to 6 (Makes 1 1/2 quarts)
Ingredients: 4 tablespoons, unsalted butter; 2 , medium shallots, minced (about 4 tablespoons); 3 pounds, butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters; 1 5/8 teaspoon, Table salt, divided; 1/4 cup, plain yogurt; 2 tablespoons, minced fresh cilantro leaves; 1 teaspoon, lime juice; 1 1/2 teaspoons, curry powder; 1/2 cup, heavy cream; 1 teaspoon, dark brown sugar

Side Dishes
Vegetables
Vegetarian
Soups

Appears in Cook's Illustrated November/December 2001

The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.

SERVES 4 to 6 (Makes 1 1/2 quarts)

TIME 1¼ hours

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