| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 large onion, diced
- 3 carrots, thinly sliced
- Kosher salt
- 4 yellow squash, sliced
- 1 tablespoon curry powder, or more to taste
- 1/2 cup dry white wine, optional
- 6 cups chicken broth
- Heavy cream, for drizzling, optional
Instructions
- Heat the olive oil in a heavy pot over medium heat. Add the garlic and onions and stir to coat. Add the carrots and cook until starting to soften, about 3 minutes. Sprinkle in a little salt. Add the squash and cook, stirring, until soft and tender, a few minutes. Add more salt to taste and the curry powder. Pour in the wine if using. Let the wine evaporate for about 30 seconds, then pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
- After 1 hour, taste and adjust the seasoning. Remove from the heat.
- Puree the soup using an immersion blender, or in batches in a regular blender. Return the soup to a simmer and serve hot. If you’re feeling naughty, drizzle heavy cream over the top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 24 mg |
| Sodium | 1101 mg |
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 24 mg |
| Sodium | 1101 mg |
Reviews
This soup was absolutely tasteless. Waste of time, effort and ingredients.
Excellent!
This is easy to make and delicious. I thought it might be a bit carrot-y, but the curry powder took care of that. Definitely making again.
This recipe is super delicious and easy to make! I always triple or quadruple the recipe and freeze it into gallon size ziplock bags flat! It heats up quickly in a large pot on the stove top for a quick and delicious meal. I used balsamic vinegar instead of the white wine to add that little bit of acidity and then drizzle with heavy cream when I serve.
I made this soup today and it’s delicious! I didn’t have any cream, so I used some coconut milk instead. I always have a few cans of that. It’s also what I use in a similar recipe I have for butternut squash soup. It adds a little sweetness. Another change I made was to use Indian Madras curry powder which is a bit spicier. This will be one of my most favorite ways to use yellow/summer squash.
I made this this crispy Fall evening, and man-o-man is it DELICIOUS! Try not to omit the white wine, it adds that extra sumpin’. Perfect for Fall 🙂 OregonT
So easy, healthy and lots of good flavor!
This soup is super easy — added a bit more curry because I love the taste — pureed with immersion blender and left some texture — excellent! Thanks, Ree
This soup is delicious! My kitchen smelled wonderful while it was cooking – warm and fragrant. It was easy to make, too!