New Roots Organics
Organic Recipes > Soup or Stew > Curried Squash Soup

Curried Squash Soup (Serves 6)
courtesy of Taste of Home

1 3/4 pounds butternut squash 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons vegetable oil 1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon curry powder 1/8 teaspoon cayenne pepper 5 cups chicken broth 1 bay leaf

Cilantro Cream Topping
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or parsley

  1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature. In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

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