Curried Squash Soup (hot or cold)



2 yellow squash, diced

1 onion, diced

1 tsp curry powder

4 cups chicken broth (may sub vegetable broth)

2 tsp olive oil

(Salt and pepper to taste)

Optional garnish: sour cream or yogurt, fresh herbs or ground pepper


In a large pot sauté squash and onion in olive oil to a large pot over medium high heat for about 5 minutes to soften.

Stir in curry powder and cook a minute longer.

Add broth and simmer over low heat for 25-30 minutes.

Cool briefly before adding to a blender to puree until smooth.

Serve hot or chilled with garnish if desired.

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