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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.
  • Total Time
    Prep: 1 hour Cook: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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.
  • 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.
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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