Curried Yellow Squash Soup

5 from 1 vote

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.

Course Soup

Cuisine Indian

Keyword curry, dairy-free, easy, egg-free, fast, indian, nut-free, soup, squash, vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 112kcal

Author Jenny Ross

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

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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