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Curried Yellow Squash Soup

🇺🇸 United States

Servings: 4 servings Total: 45 minutes

Ingredients

  • 3 tbsp vegetable oil
  • 2 large summer squash (about 1¼ lb), cut into ½" pieces
  • 1 small onion, cut into ½" pieces
  • 2" piece ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp curry powder
  • kosher salt, to taste
  • 4 cups low-sodium vegetable broth
  • plain yogurt, for serving
  • cilantro leaves, for serving

Steps

  1. Heat vegetable oil in a medium Dutch oven or heavy pot over medium-high heat.
  2. Add squash, onion, ginger, garlic, curry powder, and a pinch of salt. Cook, stirring often, until vegetables are slightly tender, 8–10 minutes.
  3. Pour in vegetable broth and bring to a boil. Reduce heat to medium and simmer until vegetables are very tender, 25–30 minutes.
  4. Remove pot from heat and blend soup with an immersion blender until smooth (or blend in batches in a regular blender, then return to pot).
  5. Taste and season with more salt if needed.
  6. Ladle soup into bowls and top with a dollop of yogurt and cilantro leaves.

Notes

Soup can be made up to 3 days ahead; reheat over medium heat until steaming.

Source: www.epicurious.com