I’ve been making baby foods for several months, and have ended up with several squash in my kitchen. A few weeks ago, I accidentally bought an acorn squash when I was trying to buy a butternut squash, and then last week I received several patty pan squashes in the week’s delivery of organic fruits and veggies. What to do with the squash, especially during a heat wave? Curried Cream of Squash Soup, served chilled!
I’ve made this soup with both acorn squash and patty pan squash, and think it would be super yummy with butternut squash too! Or why not pumpkin? Or zucchini? Or…you get the idea! Basically, it’s a very versatile, very lightly curried, cream-of soup, and can be adapted to whatever you have growing your garden or whatever you find at the store.
I had cream leftover from my latest ice cream recipe, so I made it a cream soup, but you could easily leave that out to make it lower in fat. I find the addition of a little curry powder elevates the dish from cream of bland to something a bit more elegant and less run of the mill, but if you’re not a spice person, it can be left out too.
Ready to make this super-simple recipe? It takes 20 minutes to make!
Curried Cream of Squash Soup
I like to serve this 20 min. squash soup chilled, but it can also be served warm. A dash of curry elevates the soup from bland to flavourful.
Ingredients
- 2 c. cooked squash, any type
- 1 cube vegetable bouillon
- 1/2 c. water
- 1/2 tsp. cracked black pepper
- 1 tsp. curry powder
- 1/2 c. cream
Instructions
- Cook your squash (I cook it in the microwave, after pricking the skin with a fork).
- Add cooked squash, bouillon, water, black pepper, and curry powder in a pot, and cook over medium-high heat for 10 minutes.
- Blend, ideally using a hand-held blender.
- Let cool slightly, and stir in cream.
- Serve immediately if serving hot, or let cool completely and serve chilled.
Notes
If you use a squash that has a very solid flesh, add an extra 1/2 c. water. When using a squash that has a more watery flesh (or zucchini), keep to the 1/2 c. of water.
Nutrition Information:
Yield:
2Serving Size:
1 1/2 c.Amount Per Serving: Calories: 275Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 68mgSodium: 281mgCarbohydrates: 14gFiber: 5gSugar: 8gProtein: 5g
Let me know what you think of this soup, and what squash you used in the recipe! I’m curious as to how you will make this recipe your own!
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This recipe sounds great and I am going to give it a try but I need advice. My very non-exotic husband would balk at curry powder. He also refuses basil, sage, thyme, oregano, and the list goes on. Salt, pepper, a tiny bit of garlic, and ketchup are about all I can use on his food. Do you think substituting chicken broth and garlic would work? Do you have any other recommendations? I will eat what he won’t because I love trying new foods.
Jeannie@GetMeToTheCountry
Garlic and chicken broth would be FABULOUS! Mmmm…garlic! I understand about the hubby. My darlin’ DH finds rosemary spicy. (How?) Let me know what you think of it!