Curried Squash Soup

This soup is so wonderfully delicious. Squash is one of my favorite summertime veggies, and this soup puts it to great use! It has just the right amount of sweet and spice. Perfect for summer, especially a day like today when it's a little chilly and damp. Don't forget the Sister Shubert's Rolls to serve along with this soup. They make the meal! Recipe from Meet Me at the Garden Gate.

2 small onions, chopped
1/2 cup butter
1 1/2 cup Granny Smith apple, peeled & diced
6 tsp curry powder
3 cups cooked, sliced yellow squash
3 3/4 cups chicken broth
7.5 oz evaporated milk
1 1/2 T lemon juice
Salt & pepper to taste

Saute the onion in butter in a stockpot until tender. Add the apple & curry powder, and cook for 5 minutes. Add the squash & chicken broth & bring to a boil. Reduce heat, and cook for 15 miutes. Let stand until cool. After soup is cooled a bit, process the soup in batches in a food processor or use an immersion blender to blend until smooth. Stir in evaporated milk & lemon juice. Season w/ salt & pepper. Serve warm or cold.

Happy Cooking!

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