January 5, 2023
Curried Yellow Squash Soup
Creamy, comforting, and full of spices, this is a delicious and easy soup. I like to serve this with a few roasted cashews, nigella seeds, and fresh mint leaves for garnish.
Servings: 2
Calories: 112kcal
Ingredients
- 1 tablespoons butter or avocado oil for dairy-free
- 1/2 yellow onion sliced
- 2 garlic cloves minced
- 3/4 pounds yellow squash 2-3 medium, sliced
- 2 cups chicken stock plus more as needed, or vegetable stock for vegetarian
- 1 teaspoon curry powder or more to taste
- salt and fresh ground black pepper to taste
- 1 tablespoon lemon juice 1 lemon,optional
Instructions
- Heat the oil in a large pot over medium high heat then add onion with a pinch of salt. Cook over medium high heat, stirring often until the onions are soft and translucent but not browned, about 5 minutes. Add the garlic and cook until fragrant, another minute. Add squash and stir to mix. Add the stock and bring the mixture to a simmer.
- Cook at a simmer for 10 minutes, until the squash is just soft but still bright yellow. Turn off the heat and remove pot from the burner. Add the curry powder and purée the soup until smooth. Season to taste with salt, pepper, and lemon juice.
Notes
Protein:Energy Quotient [calories]: 0.25
Nutrition Facts
Curried Yellow Squash Soup
Amount per Serving
Calories
112
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
20
mg
7
%
Sodium
922
mg
40
%
Potassium
565
mg
16
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
531
IU
11
%
Vitamin C
35
mg
42
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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