Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Curried Yellow Squash Soup with Yogurt and Currants

Scott Phillips

Yield: Makes about 5 cups

Servings: 4

Yellow squash gives this gently spicy soup a hint of sweetness, which the currants highlight.


Ingredients

  • 3 medium yellow squash (about 1 lb.), coarsely chopped
  • 1/2 medium white onion, coarsely chopped
  • 1-inch piece fresh ginger, peeled and coarsely chopped
  • 2 Tbs. canola oil
  • 1/2 cup dried currants
  • 2 Tbs. all-purpose flour
  • 2 tsp. curry powder
  • 3 cups lower-salt chicken or vegetable broth
  • Kosher salt
  • 1/2 cup full-fat plain Greek yogurt, more for garnish
  • Coarsely chopped fresh cilantro, for garnish

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 10
      Sodium (mg): 570
      Carbohydrates (g): 25
      Fiber (g): 3
      Sugar (g): 17
      Protein (g): 9

Preparation

  • Pulse the squash, onion, and ginger in a food processor until finely chopped. Heat the oil in a large saucepan over high heat. Add the squash mixture and cook, stirring occasionally, until just golden, 3 to 4 minutes. Meanwhile, in a small bowl, combine the currants with hot water to cover, and set aside to plump.
  • Add the flour and curry powder to the pan; cook, stirring constantly, for 1 minute. Whisk in the broth and 1-1/4 tsp. salt, and bring to a boil. Cook, whisking occasionally, until thickened, about 2 minutes more.
  • Remove from the heat. Drain the currants and add half to the pan. Using an immersion blender, purée the soup. Stir in the yogurt, and season to taste with salt. Top each serving with a dollop of yogurt, and scatter the remaining currants over the top. Garnish with cilantro.

Reviews

Rate or Review

Reviews

  • Chefextraordinaire | 09/06/2016

    I generally like complex tastes and it is definitely different but I probably would not make it again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks