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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:
The reviewer gave this recipe 16 stars. This recipe average a 4.9 star rating.
Read Reviews (15)
PREP TIME  1 Hr
COOK TIME  20 Hrs
READY IN  21 Hrs

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  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 degrees F 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 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by Chelsea
this is such a great soup! i made it with an indian flat bread and it was a perfect meal! i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2007 by lewdah
Delicious. Don't overdo the spices like I did, thinking I like alot of spice.. it detracts... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2007 by Tom W
I only cooked it for 20 minutes (where did 20 hours come from?) and it was great! Like most... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by CATASTROTOPIA
Simple & tasty. I used fat-free sour cream & omitted the whipping cream, so I'm sure the real... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by junglepeachpie
This is my favorite squash soup recipe so far. I didn't have enough broth (used vegetable... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by DJINNAYA
This soup was amazing. I seasoned the squash before putting it in the oven rubbing it with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2007 by Rennee
This is a delightful soup, not too sweet, not too spicy. I have passed this recipe on to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2008 by Kathie
Fabulous! We all had second helpings. Changes I made...more garlic, I used hot New Mexico... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2008 by Renee
We LOVE this recipe. The curry makes it special. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by TX/NJ
Great recipe! Tried it with out topping since it is a thick/heavy soup, and it was great! MORE
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