Curried Squash Soup

Whenever Helen and I taste a soup we really like, we take it as a challenge to go home and duplicate it. This is one such challenge — conquered! We hope you enjoy the prize!

Curried Squash Soup

Prep Time: 15 mins
Cook Time: 1 hour
Yields: 4 servings


  • 6 cups peeled, chunked butternut squash (1.5 L)
  • ¾ cup chopped onion (175 mL)
  • 2 tbsp. chopped fresh cilantro (30 mL)
  • 1 garlic clove, crushed
  • 2 cups strong chicken stock (500 mL)
  • 1/2 tsp. salt (2 mL)
  • 1 tbsp. fresh lemon juice (15 mL)
  • 1/2 tsp. cumin (2 mL)
  • 1/2 tsp. curry powder (2 mL)
  • 1/2 tsp. pepper (2 mL)
  • I/2 cup cream (125 mL)


  1. In a large saucepan, bring all of the ingredients, except the cream, to a boil. Simmer until the vegetables are very tender, about 30 minutes. Remove from heat and puree until smooth.
  2. Add the cream and reheat, but do not boil. Taste and adjust seasonings.

Additional Info

From Icebergs & Belugas, page 61

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