Chilled Curried Yellow Squash Soup Recipes

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CHILLED YELLOW SQUASH SOUP WITH DILL

I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8



Chilled Yellow Squash Soup with Dill image

Steps:

  • Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
  • Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g

2 tablespoons olive oil
2 pounds yellow summer squash - halved, seeded, and sliced
1 onion, chopped
2 quarts vegetable broth
4 ounces plain yogurt
salt and pepper to taste
½ teaspoon lemon juice, or to taste
2 tablespoons minced fresh dill

YELLOW SQUASH SOUP

Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12



Yellow Squash Soup image

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon zest

CURRIED SUMMER SQUASH SOUP WITH YUBA AND CILANTRO

Provided by Daniel Patterson

Categories     project, appetizer, side dish

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10



Curried Summer Squash Soup With Yuba and Cilantro image

Steps:

  • In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
  • Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
  • Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 4 grams, TransFat 0 grams

1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
Salt
1 teaspoon curry powder
2 pounds (about 5 medium) summer squash, thinly sliced
1 cup coconut milk
1 sheet yuba, cut into pieces about 1/4 inch by 1/2 inch
1/4 cup chopped cilantro leaves

CURRIED BUTTERNUT SQUASH SOUP

This is a soup that will keep you warm during a long, cold winter!

Provided by Marci Stohon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12



Curried Butternut Squash Soup image

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
  • Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.8 g, Cholesterol 37.8 mg, Fat 13.3 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 7.8 g, Sodium 1615 mg, Sugar 16.5 g

2 tablespoons butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup half-and-half
2 tablespoons honey
¼ cup sour cream, or to taste

CHILLED CURRIED YELLOW SQUASH SOUP

Make and share this Chilled Curried Yellow Squash Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9



Chilled Curried Yellow Squash Soup image

Steps:

  • In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
  • Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
  • Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
  • Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
  • Season soup with salt and pepper.
  • Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
  • Before serving, season with salt and pepper, if necessary.
  • Serve soup with dollops of sour cream and chutney.

Nutrition Facts : Calories 89.6, Fat 5.4, SaturatedFat 2, Cholesterol 5.3, Sodium 40.2, Carbohydrate 9.6, Fiber 3, Sugar 4.1, Protein 3.5

1/2 cup thinly sliced leek white, washed well and drained
1 teaspoon extra virgin olive oil
1 -2 teaspoon curry powder (as per personal taste)
1/4 teaspoon turmeric
1 garlic clove
1 1/2 lbs yellow squash, sliced thin
4 cups water
2 tablespoons sour cream
1 tablespoon major greys chutney

CHILLED CURRIED YELLOW SQUASH SOUP

Categories     Soup/Stew     Vegetable     Freeze/Chill     Vegetarian     Quick & Easy     Summer     Chill     Gourmet

Yield Makes about 5 cups, serving 4 as a first course

Number Of Ingredients 9



Chilled Curried Yellow Squash Soup image

Steps:

  • In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Season soup with salt and pepper. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.
  • Serve soup with small dollops of sour cream and chutney.

1/2 cup thinly sliced white part of leek, washed well and drained
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1/4 teaspoon turmeric
1 1/2 pounds yellow squash (about 3 large), sliced thin
4 cups water
Accompaniments
2 tablespoons low-fat sour cream
1 tablespoon Major Grey's chutney

CURRIED SQUASH SOUP

Recipe courtesy Emeril Lagasse, 2002, via FoodNetwork.com. This wonderfully fragrant cold soup is a good way to use up summer squash, and it is a perfect accompaniment to an Indian dinner.

Provided by Eris4752

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14



Curried Squash Soup image

Steps:

  • In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.
  • Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds.
  • Add the squash and cook, stirring, for 3 minutes.
  • Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes.
  • Remove from the heat. With a hand-held immersion blender, puree on high speed.
  • Add the cream, stir, and adjust the seasoning, to taste.
  • Cool to room temperature, then refrigerate until well chilled.
  • Preheat the fryer to 350 degrees F.
  • Fry the pappadams in batches until golden and crisp, about 1 1/2 minutes each. Drain on paper towels.
  • To serve, ladle the soup into shallow bowls. Sprinkle the cucumbers and cilantro over the top and garnish with pappadams.

Nutrition Facts : Calories 364.3, Fat 28, SaturatedFat 16.5, Cholesterol 89.4, Sodium 574.2, Carbohydrate 22.8, Fiber 3.8, Sugar 10.6, Protein 9.2

3 tablespoons unsalted butter
1 1/2 cups chopped yellow onions
2 teaspoons minced garlic
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
2 lbs summer squash, cut into 1-inch cubes
3 cups chicken stock
3/4 cup heavy cream
16 small pappadams (lentil wafers)
1/4 cup finely chopped seeded cucumber
1/4 cup minced fresh cilantro

CHILLED SPICED YELLOW-SQUASH SOUP

Provided by Daniel Patterson

Categories     easy, lunch, quick, soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 9



Chilled Spiced Yellow-Squash Soup image

Steps:

  • Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
  • Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams

2 pounds yellow crookneck squash, trimmed and roughly chopped
1/2 cup olive oil, plus more to garnish
1/8 teaspoon red-pepper flakes
1/2 teaspoon cumin seeds, toasted and ground
1/4 teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish

CURRIED SQUASH SOUP

Provided by Allie Lewis Clapp

Categories     Soup/Stew     Lunch     Curry     Squash     Summer     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10



Curried Squash Soup image

Steps:

  • Heat 3 tablespoons vegetable oil over medium-high heat. Add 2 chopped large summer squash, 1 chopped small onion, and 1 teaspoon curry powder; season with kosher salt and freshly ground pepper. Cook until tender, 8-10 minutes. Add 4 cups low-sodium chicken broth. Bring to a boil, reduce heat, and simmer until very tender, 25-30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.

3 tablespoons vegetable oil
2 chopped large summer squash
1 chopped small onion
1 teaspoon curry powder
Kosher salt
Freshly ground pepper
4 cups low-sodium chicken broth
Sour cream
Cracked pepper
Cilantro sprigs

CURRIED SQUASH SOUP

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14



Curried Squash Soup image

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

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