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Friday, October 24, 2008

Curried Butternut Squash Soup

This is my entry for i like to cook's Weekend Cookbook Challenge with October's theme of "Fall Vegetables." This month is hosted by Lisa from Confessions of an Apron Queen and I thought it was perfect timing! A neighbor had dropped off some butternut squash and I had yet to think of something to use it for... now I had a purpose. I searched for recipes and finally decided on Curried Squash Soup from TasteOfHome.com... it just sounded tasty to me and I was happy to finally have some time to participate in this blog challenge.






Curried Butternut Squash Soup

as seen on Taste Of Home

1 3/4 lbs butternut squash (i had one small and 1 large and it was a good amount)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil (i used olive oil)
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf


Cilantro Cream Topping
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.


In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.

In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving. Yield: 6 servings.

This soup is a beautiful color (better than the dark picture above) and it tastes awesome! It's slightly sweet and the curry is subtle, it tastes rich but it's very healthy! The cilantro is a delicious counterpoint. Thanks to Lisa for hosting a great challenge!

2 comments:

  1. I made some curried squash soup a couple of weeks ago, it was so good! Yours sounds better though, with the onion and garlic and bay. Thanks for taking part in WCC this month.

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  2. Just lovely. I have yet to try a good recipe of this, that my family will eat. The curry in this might just do the trick.

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