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Curried Squash Soup
SUBMITTED BY:
Evelyn Southwell
"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."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
1 Hr
COOK TIME
20 Hrs
READY IN
21 Hrs
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 3/4 pounds butternut squash
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable 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 whipping cream
1/4 cup minced fresh cilantro or parsley
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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 degrees F 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 or food processor, place 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.
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REVIEWS
Reviewed on Feb. 2, 2008 by
Chelsea
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Chelsea
Feb. 2, 2008
this is such a great soup! i made it with an indian flat bread and it was a perfect meal! i cooked up the squash with salt, pepper and olive oil and left out the cream sauce because im a vegan. i would like to try this again with a coconut cream sauce but it was great by itself!
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3 users found this review helpful
this is such a great soup! i made it with an indian flat bread and it was a perfect meal! i...
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Reviewed on Jun. 14, 2007 by lewdah
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lewdah
Jun. 14, 2007
Delicious. Don't overdo the spices like I did, thinking I like alot of spice.. it detracts from the nice squash flavour.
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3 users found this review helpful
Delicious. Don't overdo the spices like I did, thinking I like alot of spice.. it detracts...
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Reviewed on Feb. 17, 2007 by Tom W
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Tom W
Feb. 17, 2007
I only cooked it for 20 minutes (where did 20 hours come from?) and it was great! Like most soups it improved by spending the night in the refrigerator.
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3 users found this review helpful
I only cooked it for 20 minutes (where did 20 hours come from?) and it was great! Like most...
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Reviewed on Feb. 21, 2008 by CATASTROTOPIA
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CATASTROTOPIA
Feb. 21, 2008
Simple & tasty. I used fat-free sour cream & omitted the whipping cream, so I'm sure the real version is even better. I also mixed the sour cream topping into the whole batch. Probably not as classy as the garnish, but just as good.
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1 user found this review helpful
Simple & tasty. I used fat-free sour cream & omitted the whipping cream, so I'm sure the real...
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Reviewed on Feb. 2, 2008 by
junglepeachpie
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junglepeachpie
Feb. 2, 2008
This is my favorite squash soup recipe so far. I didn't have enough broth (used vegetable broth) so I added a can of coconut milk, which turned out well. I think it would be great without it, though, maybe even better. Overall, my liquid was still a little low but I forgot to accordingly reduce the salt so it ended up a bit salty. I also added a little garam masala and black pepper to the spices - yum! Before roasting the squash, I brushed it with olive oil and sprinkled on salt, pepper, and a little curry powder. Because I had already made it creamy, I didn't make the topping.
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1 user found this review helpful
This is my favorite squash soup recipe so far. I didn't have enough broth (used vegetable...
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Reviewed on Jan. 7, 2008 by DJINNAYA
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DJINNAYA
Jan. 7, 2008
This soup was amazing. I seasoned the squash before putting it in the oven rubbing it with some pepper, thyme, and lavender salt. Then I added a can of light coconut milk to make it a little creamier. I didn't do the sour cream toppping, but this was one of the best squash soups that I have made even without it.
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1 user found this review helpful
This soup was amazing. I seasoned the squash before putting it in the oven rubbing it with...
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Reviewed on Nov. 28, 2007 by
Rennee
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Rennee
Nov. 28, 2007
This is a delightful soup, not too sweet, not too spicy. I have passed this recipe on to several friends, and they love it too!
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1 user found this review helpful
This is a delightful soup, not too sweet, not too spicy. I have passed this recipe on to...
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Reviewed on Jul. 31, 2008 by Kathie
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Kathie
Jul. 31, 2008
Fabulous! We all had second helpings. Changes I made...more garlic, I used hot New Mexico Chili Pepper instead of cayenne because that's what I had, 3 cups of chicken broth and a 14oz can of coconut milk, instead of 5 cups of broth. I also added 3 little packettes of pickeled ginger (like you get with take out sushi). When I blended it all, I added the sour cream and 1/8 cup of chopped parsley and omitted the whipping cream topping. It was thick, creamy, and spicey, but the taste of the roasted squash came through beautifully. A real keeper.
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0 users found this review helpful
Fabulous! We all had second helpings. Changes I made...more garlic, I used hot New Mexico...
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Reviewed on May 27, 2008 by Renee
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Renee
May 27, 2008
We LOVE this recipe. The curry makes it special.
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0 users found this review helpful
We LOVE this recipe. The curry makes it special.
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Reviewed on Apr. 3, 2008 by TX/NJ
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TX/NJ
Apr. 3, 2008
Great recipe! Tried it with out topping since it is a thick/heavy soup, and it was great!
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0 users found this review helpful
Great recipe! Tried it with out topping since it is a thick/heavy soup, and it was great!
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