Curried Squash Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- kosher salt
- 3 tablespoons vegetable oil
- sour cream
- 1 teaspoon curry powder
- freshly ground pepper
- 4 cups low-sodium chicken broth
- cilantro sprigs
- cracked pepper
- 2 chopped large summer squash
- 1 chopped small onion
Preparation Heat 3 tablespoons vegetable oil over medium-high heat. Add 2 chopped large summer squash, 1 chopped small onion, and 1 teaspoon curry powder; season with kosher salt and freshly ground pepper. Cook until tender, 8-10 minutes. Add 4 cups low-sodium chicken broth. Bring to a boil, reduce heat, and simmer until very tender, 25-30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
Preparation Heat 3 tablespoons vegetable oil over medium-high heat. Add 2 chopped large summer squash, 1 chopped small onion, and 1 teaspoon curry powder; season with kosher salt and freshly ground pepper. Cook until tender, 8-10 minutes. Add 4 cups low-sodium chicken broth. Bring to a boil, reduce heat, and simmer until very tender, 25-30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
