Curried Butternut Squash Soup with Cilantro Yogurt

Published November 1, 2001.

Why this recipe works:

In our butternut squash soup recipe, we got the most flavor out of our squash by sautéing shallots and butter with the reserved squash seeds and fibers, simmering the mixture in water, and then using the liquid to steam the unpeeled squash (thereby avoiding the difficult task of peeling raw… read more

In our butternut squash soup recipe, we got the most flavor out of our squash by sautéing shallots and butter with the reserved squash seeds and fibers, simmering the mixture in water, and then using the liquid to steam the unpeeled squash (thereby avoiding the difficult task of peeling raw squash). To complete our butternut squash soup recipe, we peeled the squash when cooled, then pureed it with the reserved steaming liquid for a perfectly smooth texture.

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Makes 1 1/2 quarts, serving 4 to 6

If you don't own a folding steamer basket, a pasta pot with a removable pasta insert works well. Sprinkle lightly toasted pumpkin seeds over each bowl of soup for a nice textural contrast.

Ingredients

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