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Curry Squash Soup

Name: Curry Squash Soup
Prep time: 15

(7 votes, average: 4.43 out of 5)

15 min prep

8 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

When there is more summer squash around than a soul knows what to do with, this lovely summer Curry Squash Soup is just the thing. In my opinion, curry powder is one of the...

¼ cup olive oil
1 medium onion (about 1 cup), chopped
3 summer squash (about 3 cups), sliced
1 tablespoon curry powder
Salt and black pepper to taste
8 cups low-sodium vegetable stock
1 cup Greek yogurt
½ cup lime juice
¼ cup cilantro, chopped for garnish

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Nutrition Facts

Calories

116 cals

Fat

9 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

7 g

Sugar

3 g

Fiber

2 g

Protein

4 g

Sodium

813 mg

Directions

In a medium pot, heat olive oil over a medium high flame. Add onion and squash to the pot, and add a pinch of salt. Sauté until the onion is soft, about 5 minutes.
Sprinkle with the curry powder and a grind or two of black pepper. Stir to mix. Cook one minute more. Pour in vegetable stock and bring to a simmer. Cook for about 15 minutes or until the onion and squash are cooked through. Puree if desired. Taste for salt. Remove the soup from the heat. Whisk in the Greek yogurt and the lime juice.
Serve warm or chilled, garnished with chopped cilantro.

Chef Tips

Go easy when adding the salt in step 1. Even low sodium stock can be very salty, and once you’ve put the salt in, it’s hard to take out. You can always adjust the salt when the soup is cooked.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.