Curried Squash Soup
Curried Squash Soup
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Curried Squash Soup

20 MIN
30 MIN
4 to 6 servings



  1. In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.
  2. Cover and simmer over low heat for about 20 minutes or until the squash is tender.
  3. In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper.
  4. Pour the soup into bowls. Garnish with a drizzle of cream, some herbs and a few slices of pepper.
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  1. Peeling, cutting and slicing the squash takes some time but - this is an excellent soup!

  2. Followed the recipe exactly and the soup was amazing!!! So easy and so delicious!

  3. at which point do you add the cilantro

  4. I have made this twice, both times a raging success with my guests. Make sure you have plenty of fresh baguette handy for dipping. :) I use the currie from IGA which is part of their "Nos Compliments" series, and it works quite well.

  5. Does it freeze well

  6. My favourite fall soup!

  7. I use acorn squash for this soup and it's amazing! One of my favourites!

  8. Fantastic soup very easy to make

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.