Name: Curried Squash Soup
Yield: Makes 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 chopped large summer squash; 1 chopped small onion; 1 teaspoon curry powder; Kosher salt; Freshly ground pepper; 4 cups low-sodium chicken broth; Sour cream; Cracked pepper; Cilantro sprigs

"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor

Recipe information

Yield
Makes 4 servings

Ingredients

3 tablespoons vegetable oil

2 chopped large summer squash

1 chopped small onion

1 teaspoon curry powder

Kosher salt

Freshly ground pepper

4 cups low-sodium chicken broth

Sour cream

Cracked pepper

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.

TagsSoup Soup/Stew Summer Squash Squash Vegetable Main Starter Dinner Lunch Gluten Free Nut Free Make Ahead Simmer Blender Bon Appétit

Recipe notes

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