Curried Squash Soup Recipe

Name: Curried Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 ½ cups chopped yellow onions; 2 teaspoons minced garlic; 2 teaspoons curry powder; ½ teaspoon salt; ¼ teaspoon ground turmeric; ¼ teaspoon ground cumin; ⅛ teaspoon cayenne; 2 lbs summer squash, cut into 1-inch cubes; 3 cups chicken stock; ¾ cup heavy cream; 16 small pappadams (lentil wafers); ¼ cup finely chopped seeded cucumber; ¼ cup minced fresh cilantro

Servings: persons

3 tablespoons unsalted butter
1 ½ cups chopped yellow onions
2 teaspoons minced garlic
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
⅛ teaspoon cayenne
2 lbs summer squash, cut into 1-inch cubes
3 cups chicken stock
¾ cup heavy cream
16 small pappadams (lentil wafers)
¼ cup finely chopped seeded cucumber
¼ cup minced fresh cilantro

1
In a large, heavy pot, melt the butter over medium-high heat.
2
Add the onions and cook, stirring, until soft, about 4 minutes.
3
Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds.
4
Add the squash and cook, stirring, for 3 minutes.
5
Add the stock and bring to a boil.
6
Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes.
7
Remove from the heat.
8
With a hand-held immersion blender, puree on high speed.
9
Add the cream, stir, and adjust the seasoning, to taste.
10
Cool to room temperature, then refrigerate until well chilled.
11
Preheat the fryer to 350 degrees F.
12
Fry the pappadams in batches until golden and crisp, about 1 1/2 minutes each.
13
Drain on paper towels.
14
To serve, ladle the soup into shallow bowls.
15
Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.

574

kcal

Calories

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 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 ½ cups chopped yellow onions, 2 teaspoons minced garlic, 2 teaspoons 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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