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Curried Squash Soup

Curried Squash Soup
Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.
8 ServingsPrep: 1 hour 20 min. Cook: 30 min.

Ingredients

  • 4 pounds butternut squash
  • 1 large onion, diced
  • 1 medium apple, peeled and diced
  • 1/4 cup butter, cubed
  • 1 garlic clove, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 3 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper, optional

Directions

  • Cut squash in half; discard seeds. Place squash cut side down in a
  • 15-in. x 10-in. x 1-in. baking pan. Add 1/2 in. of hot water to pan.
  • Bake, uncovered, at 350° for 40 minutes. Drain water from pan;
  • turn squash cut side up. Bake 20-30 minutes longer or until tender.
  • Cool slightly.
  • Carefully scoop out squash into a blender or food processor; cover
  • and process until smooth. Set aside.
  • In a large saucepan, saute onion and apple in butter until tender.
  • Add the garlic, curry powder and ginger; cook 1 minute longer. Stir
  • in broth and pureed squash. Bring to a boil. Reduce heat; simmer,
© Taste of Home 2013

2 of 2

Curried Squash Soup (continued)

Directions (continued)

  • uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt,
  • pepper and cayenne if desired; heat through (do not boil). Yield: 8
  • servings (2 quarts).
Nutrition Facts: 1 cup equals 211 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 568 mg sodium, 27 g carbohydrate, 7 g fiber, 3 g protein.
© Taste of Home 2013