Curried Squash Soup

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then reheated whenever needed.


6 servings

Soup Ingredients

1 butternut squash (about 1 3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf

Cilanto Cream Ingredients

1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro


Preheat oven to 400°F (204°C). Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, for 40 to 50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.

In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.

In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Estimated Time

Preparation Time: 1 hour
Cook Time: 20 minutes

Nutritional Information

1 serving (1 cup) equals 194 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 1,188 mg sodium, 18 g carbohydrate, 4 g fiber, 4 g protein.

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