Cold Curried Squash Soup

Adapted from Big Night In

Soups are a regular Sunday evening project at my house in the winter. I love to make enough to have on hand for lunches and if I’ve made a really large batch, I like to freeze some of it, too. I don’t make much soup in the summer, but this summer soup is refreshing on a hot day since it’s served chilled. I strongly recommend making this soup a day before you are going to serve it since it needs time to chill.

  • 2 pounds yellow squash, shredded
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, chopped
  • 1 tablespoon mild curry
  • 4 cups chicken broth
  • 1/4 cup cream
  • Optional Toppings:
  • Croutons
  • Chopped Tomato
  • Grate the yellow squash using the coarse side of a box grater. You will get approximately 6 cups (packed). Lightly sprinkle the squash with salt to help it release its water, then place it in a colander in the sink or over a bowl. Allow the squash to sit while you prepare the rest of the ingredients.
  • In a large stock pot or Dutch oven, warm the olive oil and butter over medium heat. Add the chopped onion and cook until softened and golden, about 10 minutes.
  • Meanwhile, gently squeeze any excess moisture from the shredded squash using your hands. Add the squash to the pot along with the curry. Stir to combine, then cook until the squash is wilted, about 10 minutes. Add the broth and bring the mixture to a boil. Reduce the heat and simmer uncovered for 15 to 20 minutes, or until the squash is completely tender. Add salt, if needed. Whether or not you will need to season the mixture with salt or not will depend on the salinity of the broth you used. Mine was not very salty, so I added a bit more here.
  • Remove the soup from the heat and allow it to cool slightly. Puree it until completely smooth. I have used a variety of methods to complete this task – an immersion blender, a traditional blender, a food processor – and each has its benefits and drawbacks. Use the best tool you have on hand to create a smooth soup. Once the soup is smooth, stir in the cream. Chill the soup at least 2 hours before serving. Add topping, if desired, and serve chilled.
  • Quick Tips
  • 1. You can make this vegetarian by using vegetable broth instead. Want to make it vegan? Use an additional tablespoon of olive oil in place of the butter and skip the cream at the end.
  • 2. This made a perfect amount for dinner for 4, then a few lunches, too. I love this soup for the lunchbox! My husband liked it better slightly warmed. I think it’s great cold or warm.

Preparation time: 30 minutes, plus chilling time

Cooking time: 30 minute(s)

Number of servings (yield): 6




 

2 responses to “Cold Curried Squash Soup”

  1. Julia says:

    I only recently started receiving your weekly emails but already love your choices and the inspiration they provide. Thank you for sharing your thoughts and ideas with all of us. Being a working mom of 2 small children, I’m not sure where you find the time for this website! About the curried soup, is the “curry” ingredient prepared curry, powdered curry? If prepared, is there a certain type or brand you recommend? Thanks for your input and Happy 4th!

    • Alicia says:

      Happy 4th to you, too, Julia! I used a mild curry blend, which can be found in the spice section of just about any grocery store. The brand I have currently is Morton & Bassett, but I can’t say I’d recommend this particular curry blend over any other. The original recipe called for hot curry, but I thought that might be too spicy for my kids so I stuck with mild. Good luck! I hope you enjoy this.

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