More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

LEARN MORE

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 (29)

Review/Rate This Recipe

PREP TIME	1 Hr
COOK TIME	20 Hrs
READY IN	21 Hrs

SERVINGS

(Help)

Servings
USMETRIC

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

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.

ADVERTISE WITH US

REVIEWS

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

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

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

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

Reviewed on Oct. 25, 2008 by JuliaKid

Loved this simple soup. I sped the process up by doing the squash in the microwave instead of... MORE

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

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

Reviewed on Oct. 1, 2007 by Jess

This recipe was wonderful. I love butternut squash and I had a few I needed to use up. This... MORE

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

Reviewed on Nov. 9, 2007 by Richard Todd

Very nice soup. I added fresh cilantro and a pinch of cumin. Will make again. MORE

MORE MEMBER REVIEWS