Curried Squash Soup Recipe

5 2 3
Curried Squash Soup Recipe
Curried Squash Soup Recipe photo by Taste of Home
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Curried Squash Soup Recipe

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5 2 3
Publisher Photo
Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Cook: 20 min.

Ingredients

  • 1 butternut squash (about 1-3/4 pounds)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 5 cups chicken broth
  • 1 bay leaf
  • CILANTO CREAM TOPPING:
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1/4 cup minced fresh cilantro

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. Yield: 6 servings.
Originally published as Curried Squash Soup in Country Woman Christmas Annual 2003, p39

Nutritional Facts

1 cup: 194 calories, 12g fat (5g saturated fat), 27mg cholesterol, 1188mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 4g protein.

  • 1 butternut squash (about 1-3/4 pounds)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 5 cups chicken broth
  • 1 bay leaf
  • CILANTO CREAM TOPPING:
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1/4 cup minced fresh cilantro
  1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
  2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
  3. In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. Yield: 6 servings.
Originally published as Curried Squash Soup in Country Woman Christmas Annual 2003, p39

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MY REVIEW
Denco24 User ID: 6689112 149424
Reviewed Nov. 5, 2012

"This soup is very, very good. The recipe is a keeper that I keep going back to. Definitely a comfort food on a cool day."

MY REVIEW
alicekirsch User ID: 646566 59550
Reviewed Jul. 24, 2012

"This is a yummy soup, low calorie, only 4 weight-watcher points in one cup, and not complicated to make."

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