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Curried Squash Soup

Posted 05/08/09 by ChefSnowball
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Views: 174
Venues: Produce & All Things Green
Spices & Herbs
Categories: Bay Leaves
Curry Powder
Sub Categories: Squash Family
Keywords: squash, soup, curry
Servings: 6

2 lbs. winter squash
1 tablespoon butter
1 1/2 cups chopped onion
1/2 cup chopped celery
1 large, sweet apple, peeled, cored & chopped
Salt to taste (optional)
Freshly ground black pepper to taste
1 tablespoon curry powder, or to taste
4 cups chicken broth
1 bay leaf
1 cup buttermilk
2 teaspoons lemon juice


Preheat oven to 375 degrees and bake squash for 30 minutes, until tender. While squash bakes, melt butter in medium saucepan. Add onion, celery, apple, salt, and pepper. Cover and cook 5 minutes over moderately low heat, stirring occasionally.

Add curry powder, broth, and bay leaf. Raise heat and bring mixture to a boil. Reduce heat, cover pan, and simmer for 30 minutes. Discard bay leaf.

When squash is cool enough to handle, discard seeds, peel, and cut it into chunks. In batches in a blender or food processor, purée broth mixture with squash. Return soup to saucepan. Add buttermilk and lemon juice. Adjust seasonings, heat the soup through, but do not boil it.

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