Best Curried Squash Soup
Best Curried Squash Soup recipe
Yield
6 servingsPrep
5 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly sliced |
|
| 2 | tablespoons |
curry powder
|
|
| 2 | cups |
chicken broth
or vegetable stock |
|
| 11 | ounces |
butternut squash
thawed |
|
| 2 | each |
scallions, spring or green onions
green part only,very thinly sliced, for garnish only |
|
| 2 | tablespoons |
sour cream
garnish |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
thinly sliced |
|
| 3E+1 | ml |
curry powder
|
|
| 473 | ml |
chicken broth
or vegetable stock |
|
| 317.9 | ml/g |
butternut squash
thawed |
|
| 2 | each |
scallions, spring or green onions
green part only,very thinly sliced, for garnish only |
|
| 3E+1 | ml |
sour cream
garnish |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a heavy pan over medium heat, add oil.
Add garlic and cook until golden.
Stir in the curry powder.
Add the chicken stock and bring to a simmer.
Fold in the squash and stir until well blended.
Let simmer for 5 minutes.
Garnish with scallions and sour cream.
Serve immediately.
