Curried Squash Soup
Curried Squash Soup

Creamy and rich with a hint of curry, this squash soup is simply outstanding!

Prep Time: 10 minutes
Start to Finish: 20 minutes
Makes: 5 servings (1 cup each)

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1 tablespoon olive oil or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
1/4 cup apple juice
2 boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed
2 teaspoons curry powder
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup half-and-half

1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
2. Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
3. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

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  1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.

  2. Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.

  3. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

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