Curried Squash Soup

By Florence Fabricant

Published November 26, 1994

Total Time
45 minutes
Rating
4(23)
Comments
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Featured in: FOOD; Versatile Butternut Squash A Cook's Favorite Standby

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Ingredients

Yield:6 servings

  • 2 tablespoons vegetable oil

  • 1 cup chopped onion

  • 1 cup chopped peeled tart apple

  • 1 ½ tablespoons curry powder

  • 4 cups peeled diced butternut squash

  • 3 cups water or chicken stock

  • 1 cup milk

  • Salt and ground black pepper

  • 3 tablespoons plain yogurt

  • 2 tablespoons toasted unsweetened coconut

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

24 grams carbs; 9 milligrams cholesterol; 196 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 4 grams fiber; 734 milligrams sodium; 6 grams protein; 9 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.

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Ratings

4 out of 5
23 user ratings
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Comments

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Max

Excellent. Using jamaican choice hot curry powder really made it pop.

Sia

Planning to make this, but wondering what combination of spices stands in for "curry powder" here.

DB Boston

The apples add a light sweetness. Don’t skip the blender, it really transforms the texture.

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