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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


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

147 calories; protein 5.8g; carbohydrates 29.4g; dietary fiber 4.2g; sugars 8.5g; fat 1.5g; saturated fat 0.2g; cholesterol 0.4mg; vitamin a iu 10755.2IU; vitamin c 18.2mg; folate 66mcg; calcium 91.6mg; iron 1.5mg; magnesium 42.4mg; potassium 538.2mg; sodium 580.6mg; thiamin 0.2mg.

2 starch