Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke
4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)

You can make this rich soup with any kind of squash, or even sweet potatoes.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.

Step 3

Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.

Step 4

Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese.

Ratings & Reviews

EmpressLily's Review

February 24, 2014
Easy and Delicious! We omitted the cheese as we didn't feel it needed anything more. The kids loved it too.

luvlax's Review

December 27, 2013
This is an easy and delicious soup. It has great flavor. I use a hand blender and puree it right in the pot. This is a family favorite. I reduce the curry.

law1558's Review

January 20, 2013
Yum! Had this for Supper Club and paired it, like the recipe pictures, with the pear-cardamon scones! OMG! Loved it! Just enough texture to make it interesting and the curry was perfect! I will make again!

ksyrup78's Review

November 19, 2009
This was wonderful! I also puréed most of the squash. I added a little bit of brown sugar and cinnamon and a tiny bit of clove. It really balanced out the curry. Delicious!!!