“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor
Recipe information
Yield
4 Servings
Ingredients
2
large summer squash, chopped
1
small onion, chopped
1
tsp. curry powder
Kosher salt and freshly ground black pepper
4
cups low-sodium chicken broth
3
tablespoons vegetable oil
Sour cream, freshly cracked black pepper, cilantro sprigs (for serving)
Need to make a substitution?
Preparation
Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
Nutrition Per Serving
Calories (kcal) 120
Fat (g) 11
Saturated Fat (g) 1.5
Cholesterol (mg) 5
Carbohydrates (g)4
Dietary Fiber (g) 1
Total Sugars (g) 2
Protein (g) 3
Sodium (mg) 720