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Curried Squash Soup

Curried Squash Soup
Nov 30, 2006
Recipe Type:

This recipe comes courtesy of the Cook's Garden company. They recommend using Tromboncino, a summer squash variety, but pretty much any summer or winter squash variety can serve as a canvas for curry flavor.


  • 2 tablespoons butter
  • 1 chopped onion
  • 2 finely minced garlic cloves
  • 1-Tablespoon curry powder
  • 1-teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 4 cups sliced squash
  • 4 small red skinned potatoes
  • 1/2 cup unsweetened coconut milk
  • Salt and freshly ground black pepper


Heat 2 tablespoons butter in a large pot over medium heat and saute 1 chopped onion with 2 finely minced garlic cloves, until softened. Stir in 1-Tablespoon curry powder, 1-teaspoon ground ginger and 1/2 teaspoon ground turmeric and stir until fragrant. Add 4 cups sliced Tromboncino squash and 4 small red skinned potatoes, cut into cubes. Cook until slightly softened, then add 6 cups water, reduce the heat, cover and simmer until the vegetables are soft, about 30 minutes. Puree in a blender, along with 1/2 cup unsweetened coconut milk. Season with salt and freshly ground black pepper.

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