This exotic, spicy soup takes advantage of the affinity between butternut squash and curry. Pureed squash has a velvety texture, which means you can forgo using cream. We serve the soup with some nonfat yogurt for a tangy note. And if you're looking for more vitamin A in your diet, look no further: this soup gives you 200 percent of the daily recommendation. Source: EatingWell Magazine, November/December 1992

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a Dutch oven or heavy soup pot over medium heat. Add onions and garlic; cook, stirring, until slightly softened, 2 to 3 minutes. Stir in curry and cumin and cook for 1 minute. Add broth, cider, rice and squash; bring to a boil. Reduce heat to low, cover and simmer until the squash is tender, 30 to 40 minutes.

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  • Pour the mixture through a strainer set over a large bowl. Puree the solids in a food processor or blender until very smooth. (Use caution when pureeing hot liquids.) Return the puree and liquid to the pot. Heat the soup gently and season with salt and pepper.

  • To serve, stir yogurt and milk in a small bowl. Ladle the soup into bowls and add a dollop of the yogurt mixture. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls.

Tips

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.

Nutrition Facts

147 calories; 1.5 g total fat; 581 mg sodium. 29.4 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
This soup is excellent I added additional cumin plus turmeric and paprika for a better kick. Mishel Fletcher San Diego CA Read More
Rating: 4 stars
10/30/2011
This was excellent but it was too thin - I think the liquid should be cut at least in half or add more squash. I used one onion and one leek. Read More
Rating: 4 stars
10/30/2011
I made this last night and was not disappointed! It came out very creamy and tasty. I did not have apple cider so I used apple juice (Simply Apple brand) instead! I also used cayenne pepper instead of black pepper. The flavors of the vegetables rice and spices complemented each other so well. I am looking forward to making this again soon. Read More
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Rating: 4 stars
10/29/2011
I thought this soup came out really good! I also didn't have cider so I substituted apple juice with fine results. We like a lot of spice so I added more curry powder cumin and also some cayenne pepper. Perfect for the cooler weather! Read More
Rating: 4 stars
10/29/2011
It's a great dish for the cold winter days... I added carrot and parsnip for extra starch and removed the white rice. We are ginger lovers so I added some ginger juice before pureeing. Read More