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!

Yield: 2 servings

Curried Cream of Squash Soup

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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.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 5 minutes

Total Time 20 minutes

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

1. Cook your squash (I cook it in the microwave, after pricking the skin with a fork).
2. Add cooked squash, bouillon, water, black pepper, and curry powder in a pot, and cook over medium-high heat for 10 minutes.
3. Blend, ideally using a hand-held blender.
4. Let cool slightly, and stir in cream.
5. 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:

2

Serving Size:

1 1/2 c.
Amount Per Serving: Calories: 275 Total Fat: 23g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 281mg Carbohydrates: 14g Fiber: 5g Sugar: 8g Protein: 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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