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."
 
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Ready In:
1hr 25mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. This is ambrosia!! Even my squash-hating brother found it "acceptable"! I also tried it with Greek yogurt instead of cream and that, too, was good - different, tangy, but delicious. I've used both yellow and zucchini, and in combination. It's a winner.
     
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Tweaks

  1. This is ambrosia!! Even my squash-hating brother found it "acceptable"! I also tried it with Greek yogurt instead of cream and that, too, was good - different, tangy, but delicious. I've used both yellow and zucchini, and in combination. It's a winner.
     

RECIPE SUBMITTED BY

I'm a 20-something who has been cooking for a long time. I tend to follow recipes when I cook 90% of the time, but I'm slowly learning to be more relaxed about modifying them. I spent a year in Japan when I was in high school, so I have a great love of Japanese cuisine. I also very much have a sweet tooth, so I like to bake quite a bit. <br> <br>I been slowly attempting to remove most processed foods from my diet along with high-fructose corn syrup and partially-hydrogenated fats. I has gone well so far, but there are some frustrations. It can be problematic because such foods are often more expensive, and low-fat foods can contain a plethora of non-natural ingredients. <br> <br>See my cookbook collection: http://www.librarything.com/catalog/kyshandra&tag=cookbook <br> <br>My favorite food blog: http://www.101cookbooks.com
 
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