Curried Squash Soup
Recipe from Family Circle

The slightly sweet flavor of winter squash is delightful with spicy curry in this side-dish soup recipe.


Curried Squash Soup

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Servings: 4 servings (5-1/2 cups)
Prep Time: 15 mins
Total Time: 50 mins
Related Categories: Acorn Squash, Butternut Squash, Butternut Squash Soup, Chicken Broth and Stock, Garlic, Low Calorie Soups, Low Carb, Low Fat, Onions, Squash, Squash, Squash, Winter Soups and Stews, Winter Vegetables
 
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Ingredients
  • 2-1/2  pounds
    winter squash, such as butternut, acorn or hubbard, peeled, seeded, cut into 1/2-inch cubes
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  • 2-1/2  cups
    water OR chicken broth
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  • 1/2  cup
    orange juice
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  • 2  tablespoons
    butter
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  • 1  medium-size
    onion, chopped
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  • 1  clove
    garlic, finely chopped
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  • 1-1/2  teaspoons
    curry powder
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  • 1-1/4  teaspoons
    salt
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  •  
    Ground red pepper, to taste
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  •  
    Fresh lemon juice (optional)
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Directions
1.
Place squash in saucepan. Add enough water to cover. Simmer until very tender, 12 to 15 minutes. Drain.
2.
Return squash to saucepan. Mash with water or broth and juice.
3.
Heat butter in skillet. Add onion, garlic and curry powder; saute until onion is softened, about 3 minutes. Lower heat; cover and cook until onion is very soft, about 12 minutes.
4.
Add to squash. Heat through.
5.
Working in batches if necessary, puree squash mixture in processor or blender until smooth. Return to saucepan. Add salt, pepper, and lemon juice, if desired. Heat through.
Nutrition information
Calories 145, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 16 mg, Sodium 736 mg, Carbohydrate 24 g, Fiber 6 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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