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  • Published Dated: March 24, 2014
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Curried Squash Soup






The weather is getting warmer, but there was just enough of a chill in the air this last week that I was craving one of my favorite soups. So, here I am sharing an all-time favorite recipe, that I sincerely love no matter the season.  Try it out and you just might rank it up there among your favorites as well.


  • •  2 moderate sized butternut squashes (~1-1/2 to 1-3/4 pounds)
  • •  1 large onion, chopped
  • •  2 cloves garlic, chopped
  • •  1 red bell pepper, chopped
  • •  1 Tbsp extra-virgin olive oil
  • •  1 Tbsp flour
  • •  1/2 tsp fine sea salt
  • •  1 tsp curry powder
  • •  1/8 tsp cayenne pepper flakes
  • •  4-5 cups low-sodium chicken broth (to preference for thickness)
  • •  1 cup water
  • •  Optional: Fresh cilantro, minced or fresh chives
  • •  Optional: Greek yogurt or sour cream


  1. Preheat the oven to 350° F and line a large baking dish with foil.  Cut squash in half lengthwise (discarding seeds) and place cut sides down in the baking pan, adding a few tablespoons of water to the dish.  Bake uncovered for 50-60 minutes, or until tender. Cool and remove the skin from the squash.
  2. In a large soup pan, over medium-low heat, warm 1 tbsp oil (below smoking point).  Add the flour, salt, curry powder, and cayenne pepper flakes and stir in one cup of broth.  Cook and stir for about 2 minutes, until thickened.
  3. Add the chopped onion, garlic, and pepper to a food processor and puree to a smooth consistency. Remove and add the vegetables to the soup pot, cooking over medium-low heat.  Next add the cooled, peeled squash and 1-2 cups of chicken broth to the food processor, and likewise puree until smooth.  Remove and add to the soup pot.
  4. Add to the soup mixture along with the remaining water and broth to the soup, to desired preference for thickness.  Simmer for 20 minutes and serve with minced cilantro or chives and Greek yogurt or sour cream.


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