I normally do not care for soups made with any type of squash. This past weekend my sister served us a curried squash soup for dinner – I was a little nervous to try it but am sure glad I did! It was delicious! Not sure of the name of the squash she used but I think you can use almost any kind of squash. Hers looked like a zucchini but had orange/greenish skin and a light yellow interior with seeds along it like a zucchini.
Curried Squash Soup
2 squash – about 14-18″ long (peeled, cooked equals 8 cups)
1 pkg onion soup mix – for celiacs use the gluten free kind
2 teaspoons fresh minced garlic
1 tablespoon curry powder
1/4 teaspoon cumin
1/8 teaspoon tumeric
1/8 teaspoon cayenne pepper
6 cups water ( I used tap water and the water used in pressure cooking the squash)
whipped cream or whole milk
Wash your squash. Slice in half and remove seeds. Cut into 8 pieces each and place in Instant Pot with 2 cups water. Pressure cook on High for 20 minutes. Let cool. Using a spoon remove the flesh from the skin and put in large soup pot. Add remaining ingredients – Do Not add the milk or whipped cream at this point.
Simmer mixture on stove stop for 30 minutes – stirring occasionally. If you have an Immersion Blender you can puree the soup until smooth. Otherwise, you will need to let the soup get cold and blend/puree it in a blender or food processor.
To Serve: add whipped cream or whole milk until thinned to your desired consistency. Heat. Do not boil .
– I freeze the soup in containers without the cream added. When serving I add the cream and heat .
– if you like your soup to have more heat you can add some hot sauce or more cayenne
– if you don’t have enough on one kind of squash you may add a different kind. I used half spaghetti squash and half the “unknown” squash.