Curried Yellow Squash Soup Recipe

Name: Curried Yellow Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Pumpkin Seeds; 2 Tablespoons Extra Virgin Olive Oil; 2 cloves Garlic, Minced; 1/2 White Onion, Diced; 1/4 cups Carrots, Peeled And Diced; 4 Potatoes, Peeled And Diced; 2 Yellow Squash, Peeled And Diced; 2 Tablespoons Curry Powder Plus Extra For Sprinkling On The Pumpkin Seeds; 1 Tablespoon Sea Salt; 1 teaspoon Ground Black Pepper; 1 teaspoon Cayenne Pepper; 1/4 cups White Wine; 2 cups Vegetable Stock; 1/4 cups Coconut Milk Plus Extra For Garnish; 1 teaspoon Paprika; 1 Tablespoon Cilantro, Chopped

Servings: persons

1/4 cups Pumpkin Seeds
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic, Minced
1/2 White Onion, Diced
1/4 cups Carrots, Peeled And Diced
4 Potatoes, Peeled And Diced
2 Yellow Squash, Peeled And Diced
2 Tablespoons Curry Powder Plus Extra For Sprinkling On The Pumpkin Seeds
1 Tablespoon Sea Salt
1 teaspoon Ground Black Pepper
1 teaspoon Cayenne Pepper
1/4 cups White Wine
2 cups Vegetable Stock
1/4 cups Coconut Milk Plus Extra For Garnish
1 teaspoon Paprika
1 Tablespoon Cilantro, Chopped

1
Preheat your oven to 350 F. Toss the pumpkin seeds in a bit of curry powder. Spread the pumpkin seeds on a rimmed baking sheet.
2
Begin toasting your pumpkin seeds for about 10 minutes at 350 F. Keep an eye on them and cook until they have a nice dark brown color. Remove pan from the oven and set aside.
3
Begin the soup by heating one of the tablespoons of olive oil in a large pot over medium heat. Add the garlic and onions and cook until the onions begin to soften a bit. At this point add in the carrots, potatoes, and squash and cook for about 5 minutes before adding the curry powder, salt, pepper, and cayenne. Let the vegetables cook for a couple minutes longer before adding the wine to deglaze the bottom of the pan. Next pour in the 2 cups of broth, bring the pot to a boil and then reduce heat to a simmer.
4
Cook for about 30 minutes or until the squash and potatoes are soft and tender. Once softened, transfer the mixture to a blender or use and immersion blender to create an even and smooth texture throughout the soup. Return the soup back to the pot and allow it heat up again. At this point add in the coconut milk and stir thoroughly.
5
In a small saucepan combine the paprika and remaining tablespoon of olive oil over low heat. Stir heavily until the oil takes on the bright red color of the paprika.
6
Once ready to serve, ladle the soup into bowls and finish with a couple pumpkin seeds, a drizzle of coconut milk, the cilantro, and a brush of the paprika oil.

178

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 16 ingredients. The key ingredients include: 1/4 cups Pumpkin Seeds, 2 Tablespoons Extra Virgin Olive Oil, 2 cloves Garlic, Minced, 1/2 White Onion, Diced, and more.

Yes, Curried Yellow 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 Yellow Squash Soup

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