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Curried Squash Soup

Total Time

Prep: 1 hour Cook: 20 min.

Makes

6 servings

Cayenne pepper gives a little kick to this pretty curried squash 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. —Evelyn Southwell, Etters, Pennsylvania
Curried Squash Soup Recipe photo by Taste of Home

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

  1. Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, until tender, 40-50 minutes. When cool enough to handle, scoop out pulp; set aside.
  2. In a large saucepan, saute onion and garlic in oil over medium heat until tender, 2-3 minutes. Add the flour, salt, curry powder and cayenne until blended. Stir in broth; add bay leaf. Bring to a boil; cook and stir until thickened, 2 minutes. 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. If desired, sprinkle with additional fresh cilantro.

Curried Squash Soup Tips

How do you store curried squash soup?

Like other soup recipes, you can store this curried squash soup recipe for 3 to 4 days when stored in an airtight container in the fridge. Here's how to store other leftovers, too.

What are some variations of this curried squash soup?

Try playing around with other mix-ins and toppings like chipotle pepper, ginger and sausage. Look to other butternut squash soup recipes, like this butternut squash and sausage soup or this chipotle butternut squash soup, for inspiration.

Can you use an immersion blender when making this curried squash soup?

Yes, you can use an immersion blender for this recipe! Here are our favorite immersion blenders.

Christina Herbst, Taste of Home Assistant Digital Editor, and Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

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

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