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This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinegar, plus a subtle touch of fish sauce. Slideshow:  Warming Soups 

Beth Kirby
January 2014

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© Beth Kirby

Recipe Summary

active:
35 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the olive oil until shimmering. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes. Add the chicken stock, lemon juice, apple cider vinegar and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.

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  • Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream and Asian fish sauce and stir over moderately low heat until it is hot, about 5 minutes. Season the soup with salt. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.

Make Ahead

The squash soup can be refrigerated for up to 3 days. Reheat gently, adding a little water if the soup is too thick.

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