Curried Squash Soup
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Curried Squash Soup
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Curried Squash Soup

5 stars (65) Rate this recipe
Preparation
20 MIN
Cooking
30 MIN
Output
4 to 6 servings
Freezes

Ingredients

Preparation

  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.

Comments

  1. at which point do you add the cilantro

  2. 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.

  3. Does it freeze well

  4. My favourite fall soup!

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

  6. Fantastic soup very easy to make

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