RECIPE: Curry Squash Soup

Difficulty level: EASY

2 large summer squash, chopped

1 small onion, chopped

1 tsp. curry powder

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

3 tablespoons vegetable oil

Sour cream, freshly cracked black pepper, cilantro sprigs (for serving)

Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.

 

Submitted by Sarah Marder