Curried Squash Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1cup chopped onion
- 1cup chopped peeled tart apple
- 1½tablespoons curry powder
- 4cups peeled diced butternut squash
- 3cups water or chicken stock
- 1cup milk
- Salt and ground black pepper
- 3tablespoons plain yogurt
- 2tablespoons toasted unsweetened coconut
Nutritional analysis per serving (6 servings)
196 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 6 grams protein; 734 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy saucepan. Add the onion and apple and cook until they are tender. Stir in the curry powder.
- Step 2
Add the squash and water (or chicken stock). Cover and simmer until the squash is tender, about 30 minutes. Puree in one or more batches in a blender.
- Step 3
Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.
Private Notes
Comments
Excellent. Using jamaican choice hot curry powder really made it pop.
Planning to make this, but wondering what combination of spices stands in for "curry powder" here.
The apples add a light sweetness. Don’t skip the blender, it really transforms the texture.