Curried Squash Soup
By Published: August 29, 2013
- Yield: 6-8 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
This recipe hits the spot on a hot day when it is prepared with zucchini and chilled. In the winter prepare the soup with butternut squash, supplement half of the water in the recipe with coconut milk, and serve the soup piping hot.
Ingredients
- 4 cups water
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1 small potato (5-6 ounces) peeled and diced
- 1 tablespoon rice wine vinegar
- 1/4 yellow onion peeled and diced
- 1 clove garlic chopped
- 1 rib celery diced
- 4 tablespoons butter
- 2 teaspoons curry powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 2 zucchini diced, or 1/2 small butternut squash peeled, seeded and diced (12 ounces)
- 1 handful spinach or swiss chard
- 1 cup heavy cream
Instructions
- Bring the water (and coconut milk if using) to a boil in a pot.
- Add the potato, salt and vinegar.
- Cover and simmer for 15 – 20 minutes until the potato is tender.
- In a sauté pan melt the butter over low heat.
- Add the onion and celery and sauté for 10 minutes.
- Add the minced garlic and sauté another minute.
- Add the curry, cinnamon, cumin, and cayenne to the pan and stir.
- Continue to over low heat for another 30 seconds.
- Add the onion/spice mixture to the potato and water.
- Add the squash and spinach and continue to cook – 5 additional minutes for zucchini, 10-15 minutes for winter squash.
- Puree the soup in a blender for 3-5 minutes until it is smooth.
- Whisk in the cream.
- Check for seasoning.
- Add more salt and pepper if needed.
- Serve the soup piping hot or, in the summer, when you make this recipe with zucchini, chill the soup over an ice bath or in the refrigerator for several hours before serving.
- Variation: if you are preparing this recipe with winter squash, supplement half of the water with coconut milk.
- Course: Soup