Curried Squash Soup Recipe

Name: Curried Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 cup chopped onion; 1 cup chopped peeled tart apple; 1 1/2 tablespoons curry powder; 4 cups peeled diced butternut squash; 3 cups water or chicken stock; 1 cup milk; Salt and ground black pepper; 3 tablespoons plain yogurt; 2 tablespoons toasted unsweetened coconut

Servings: persons

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped peeled tart apple
1 1/2 tablespoons curry powder
4 cups peeled diced butternut squash
3 cups water or chicken stock
1 cup milk
Salt and ground black pepper
3 tablespoons plain yogurt
2 tablespoons toasted unsweetened coconut

1
Heat the oil in a heavy saucepan.
2
Add the onion and apple and cook until they are tender.
3
Stir in the curry powder.
4
Add the squash and water (or chicken stock).
5
Cover and simmer until the squash is tender, about 30 minutes.
6
Puree in one or more batches in a blender.
7
Return puree to saucepan and add milk.
8
Season with salt and pepper.
9
Float dollop of yogurt topped with coconut on each serving.

2090

kcal

Calories

201

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 cup chopped onion, 1 cup chopped peeled tart apple, 1 1/2 tablespoons curry powder, and more.

Yes, Curried Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Squash Soup

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