Curried Squash Soup

Curried Squash Soup
A bowl of velvety Curried Squash Soup is a perfection addition to any fall menu.

 A bowl of velvety Curried Squash Soup is a perfect addition to any fall tea.

Curried Squash Soup
Yield: 10 servings • Preparation: 20 minutes • Bake: 1 hour • Cook: approximately 30 minutes
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  1. 1 medium butternut squash, cut in half, seeds removed and discarded
  2. 1 acorn squash, cut in half, seeds removed and discarded
  3. 3 tablespoons olive oil
  4. 2 tablespoons unsalted butter
  5. 1 medium yellow onion, chopped
  6. 4 cups chicken stock
  7. 1½ teaspoons curry powder
  8. 1 teaspoon kosher salt
  9. ½ teaspoon fresh ground black pepper
  10. Garnish: microgreens and truffle oil
  1. Preheat oven to 425°.
  2. Line a rimmed baking sheet with aluminum foil. Place squash halves skin side up on prepared baking sheet. Rub squash with olive oil.
  3. Bake until tender, 45 minutes to 1 hour. Cool. Using a spoon, scoop squash from skins. Discard skins.
  4. Place squash in the work bowl of a food processor, and pulse until pureed. Set aside.
  5. In a large, heavy-bottom stockpot, melt butter over medium-high heat. Add onion, and cook until tender, approximately 12 minutes.
  6. Add chicken stock and squash puree, whisking together until smooth. Add curry powder, salt, and pepper. Reduce heat to medium, and cook mixture for 15 minutes.
  7. Garnish with microgreens and truffle oil, if desired.
TeaTime Magazine
 From TeaTime September/October 2010



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