Curried Summer Squash Soup Recipe

Name: Curried Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leeks, diced; 1 clove garlic, minced; 2 tablespoons unsalted butter; 1 tablespoon mild curry powder; 1 1/2 pounds yellow summer squash, chopped; 3 to 3 1/2 cups chicken stock; Coarse salt and freshly ground pepper to taste; Plain yogurt for garnish; 1 tomato, peeled, seeded and diced for garnish; Snipped basil or mint leaves for garnish

Servings: persons

2 leeks, diced
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon mild curry powder
1 1/2 pounds yellow summer squash, chopped
3 to 3 1/2 cups chicken stock
Coarse salt and freshly ground pepper to taste
Plain yogurt for garnish
1 tomato, peeled, seeded and diced for garnish
Snipped basil or mint leaves for garnish

1
Saute the leeks with the garlic in the butter for five minutes.
2
Add the curry powder and cook for three minutes, stirring.
3
Add the squash and cook, stirring from time to time, for 10 minutes.
4
Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender.
5
Season to taste with salt and pepper.
6
Puree in batches in a food processor or blender until smooth.
7
Chill overnight to develop flavors.
8
If necessary, thin the soup with more chicken stock.
9
Correct seasoning.
10
Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.

180

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 10 ingredients. The key ingredients include: 2 leeks, diced, 1 clove garlic, minced, 2 tablespoons unsalted butter, 1 tablespoon mild curry powder, and more.

Yes, Curried Summer 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 Summer Squash Soup

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