Curried Roasted Squash Soup

SERVES 4 TO 6

Kabocha (Japanese winter squash) has deep orange, sweet, smooth fresh that makes a terrific soup.

Cut 1 kabocha squash (about 2 1/2 lbs,) in half lengthwise (use a hammer or flat mallet to help drive blade through) Scoop out seeds. Cut 1 large unpeeled onion in half.

Make curry butter by mixing 2 tbsp. melted butter with 2 tsp. curry powder. Brush over cut surfaces of squash and onion.

Roast squash and onion in a 350 degree oven, cut sides down, on a rimmed baking pan until soft, 45 minutes to 1 hour. Scoop flesh from squash. Remove skin and chop onion.

Puree squash and onion in a blender with 3 cups vegetable or chicken broth and any pan juices. Reheat in pan, thinning with more broth if you like. Season with salt and a little cayenne.

Top it with plain yogurt