This Curry Squash Soup is a unique combination of flavors that make a delicious and comforting soup. It’s the perfect balance of savory and sweet flavors, and is sure to please. Winter squash is blended with onion, celery, sweet apple, curry powder, chicken broth, and buttermilk for a creamy texture. Finish the soup with lemon juice for a slightly tart flavor. Serve with a warm whole-wheat roll or pita for dunking!
- 2 pounds of winter squash
- 1 tablespoon of Butter Buds(r)
- 1 1/2 cups of onion -- chopped
- 1/2 cup of celery -- chopped
- 1 large of sweet apple
- 1 tablespoon of curry powder
- 4 cups of chicken broth
- 1 bay leaf of
- 1 cup of buttermilk
- 2 teaspoons of lemon juice
- Pierce the squash several times and cook in the microwave (on a pie plate) until tender or bake in the oven for 30 minutes at 375°F.
- In a medium saucepan, add the butter buds, onion, celery, apple, salt and pepper. Cover the pan and cook the mixture for 5 minutes over medium-low heat, stirring the ingredients occasionally.
- Add the curry powder, broth and bay leaf, raise the heat, and bring the mixture to a boil.
- Reduce the heat, cover the pan, and simmer the mixture for 30 minutes. Discard the bay leaf.
- When the squash is cool enough to handle, discard the seeds, peel it, and cut its flesh into chunks.
- In batches in a blender or food processor, puree the broth mixture with the squash.
- Return the soup to the saucepan, and add the buttermilk and lemon juice. Adjust the seasonings and heat the soup through, but do not allow it to boil.
This Curry Squash Soup is a versatile and flavorful dish. Serve it as a starter, or as a meal with a warm whole-wheat roll or pita for dunking. Add a sprinkle of fresh parsley for a garnish, and enjoy this unique and delicious soup!