Curried Summer Squash Soup With Mango Chutney Cream Recipe

Name: Curried Summer Squash Soup With Mango Chutney Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 2 tablespoons butter; 1 medium onion, roughly chopped; 1 clove garlic, chopped; 2 teaspoons grated fresh ginger; 1 jalapeno, seeded and roughly chopped; 2 teaspoons curry powder; 1/2 teaspoon ground cumin; 1 1/2 pounds yellow summer squash, roughly chopped; 1 large carrot, peeled and roughly chopped; 2 cups low sodium chicken or vegetable broth (or homemade stock); 1 tablespoon honey; 1 teaspoon kosher salt (or to taste, depending on saltiness of stock); A few grinds of black pepper; 1 cup buttermilk, well shaken*; mango chutney cream; lime wedges, to serve (optional); Mango Chutney Cream; 1/2 cup sour cream; 3 tablespoons mango chutney (jarred is fine)

Servings: persons

Soup
2 tablespoons butter
1 medium onion, roughly chopped
1 clove garlic, chopped
2 teaspoons grated fresh ginger
1 jalapeno, seeded and roughly chopped
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 1/2 pounds yellow summer squash, roughly chopped
1 large carrot, peeled and roughly chopped
2 cups low sodium chicken or vegetable broth (or homemade stock)
1 tablespoon honey
1 teaspoon kosher salt (or to taste, depending on saltiness of stock)
A few grinds of black pepper
1 cup buttermilk, well shaken*
mango chutney cream
lime wedges, to serve (optional)
Mango Chutney Cream
1/2 cup sour cream
3 tablespoons mango chutney (jarred is fine)

1
["Melt butter in large pan and saute onion, garlic, ginger and jalapeno until onion is soft and translucent, but not brown. Add curry, cumin and black pepper, stir and saute for another minute.", "Add squash and carrot to the pot. Saute for a few minutes until the squash begins to soften, tossing the vegetables a couple of times.", "Add broth, honey and salt. Bring to a boil, then lower heat and simmer covered for about 20 minutes, stirring occasionally, until the carrots pierce easily with a fork.", "Remove from heat and let cool until lukewarm. Puree in batches in a blender, removing to a large bowl as you go. (A handheld blender is fine, but I prefer the smoother texture a blender provides.)", "Whisk in the buttermilk until well blended and taste for seasoning, adding more salt if needed. (Season well as flavors mute a bit when cold.) Chill, covered for at least 3 hours. The soup will be even better the next day.", "For the Chutney Cream:
2
Chop any large chutney chunks into small pieces. Mix it well into the sour cream. Refrigerate until needed.", "To serve:
3
Stir soup and ladle into bowls, topping each with a tablespoon or two of the sour cream mixture. Serve with a lime wedge, if desired.", "* I like the lightness and tang of buttermilk here, but you could sub cream (in that case, I'd definitely serve with lime wedges to add some zip, as cream tends to smooth out flavors.)"]

755

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 20 ingredients. The key ingredients include: Soup, 2 tablespoons butter, 1 medium onion, roughly chopped, 1 clove garlic, chopped, and more.

Yes, Curried Summer Squash Soup With Mango Chutney Cream 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 With Mango Chutney Cream

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