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Curried Squash Soup

 Curried Squash Soup
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.
6 ServingsPrep: 1 hour Cook: 20 min.


  • 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
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1/4 cup minced fresh cilantro


  • 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

2 of 2

Curried Squash Soup (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 cup) equals 194 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 1,188 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein.