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  • Writer's pictureJill

Curried Squash Soup

Recipes always turn out differently each time you make them. And I hadn't made this soup in over a year, at least. But it still turned out beautifully - it's very forgiving, AND it freezes well. It makes 10 - 12 servings so there should be lots left unless you're having a party!

Oh, and Robert's anniversary gift giving skills improved immensely from the blender faux pas. Think diamond bracelets, and trips to Italy. I'm very spoiled.

Curried Squash Soup


2 tablespoons unsalted butter

1 teaspoon oil

1 large onion, minced

8 large yellow crook neck squash, coarsely chopped

4 large tomatoes, peeled seeded and coarsely chopped

6 cups chicken broth

3 or 4 teaspoons curry powder (I used 3 teaspoons.)

2 teaspoons nutmeg

2 teaspoons cumin

3/4 cup brown sugar, packed

Salt to taste and freshly ground pepper


In large dutch oven melt butter with oil and add onion. Saute until tender. Add squash, tomatoes, and chicken broth. Stir in curry powder, nutmeg, cumin, and brown sugar. Bring to a boil. Reduce heat to medium, partially cover and simmer for 30 minutes. Season to taste with salt and pepper. Blend in food processor (or blender!) until smooth. Return to pan to heat if necessary. Garnish with thin slices of squash, and wedges of tomato. Or use a dollop of sour cream.

10 - 12 servings


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