Curried Squash Soup

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."
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Ingredients

21 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  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.

Reviews

Read all reviews 51
  1. 64 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

missing something. i liked it, but just was missing something. though i will keep this as my base for working with.

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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 c...

Loved this simple soup. I sped the process up by doing the squash in the microwave instead of the oven and cut the oil in half. Don't think we missed a thing. And I added the squash pulp to the ...

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. ...

Great recipe! Tried it with out topping since it is a thick/heavy soup, and it was great!

My husband and I made this soup for the first time about a month or so ago. Since that time I have made it 4 times with various different vegetable combinations. One with just plain butternut ...

Delicious. Don't overdo the spices like I did, thinking I like alot of spice.. it detracts from the nice squash flavour.

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.

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

This recipe was wonderful. I love butternut squash and I had a few I needed to use up. This soup was a great way to use up all the squash I had. I did add a little more cayenne pepper than nee...

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