CURRY SPICED SQUASH SOUP
Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly. , Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside., In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil).
Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 7g fiber), Protein 3g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MR MUKIT
[email protected]This soup is a great way to warm up on a cold day. It's also very easy to make, which is a bonus.
Lusanda Angele
[email protected]I'm not a fan of squash, but I thought I'd give this recipe a try. I was pleasantly surprised! The soup was very flavorful and the squash was surprisingly delicious.
Nickers
[email protected]This recipe is a bit too spicy for my taste. I think I'll use less curry powder next time.
Md helal Uddin
[email protected]I'm not sure what I did wrong, but my soup turned out bland. I think I might have added too much water.
Ausaf Abbasi
[email protected]This soup is so creamy and delicious. I love that it's also healthy and packed with vegetables.
Juliet Salinas
[email protected]I love the combination of flavors in this soup. The curry spices and the sweetness of the squash go perfectly together.
Leilani Tompkins
[email protected]I've made this soup several times, and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Abdullahi Muuse
[email protected]This soup is so easy to make, and it's a great way to use up leftover squash.
Sulliman Khan
[email protected]I'm not a big fan of curry, but I loved this soup. The spices were perfectly balanced, and the soup was so creamy and flavorful.
Naya Nirala
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Jaden Lebogang
[email protected]I love how versatile this recipe is. I've made it with different types of squash, and it's always delicious. I also like to add different vegetables, like carrots or celery.
God God
[email protected]This is my new favorite soup recipe! It's so easy to make, and it's always a hit with my family and friends.
Aaronaire Ahmed
[email protected]I'm not usually a fan of squash soup, but this recipe changed my mind. The curry spices really make all the difference. It's so flavorful and comforting.
Hafiz Jii
[email protected]This soup is incredible! The curry spices give it a warm and inviting flavor, and the squash is perfectly tender. I served it with a side of homemade bread, and it was the perfect fall meal.