Curried Squash Soup

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| Servings: 6 servings


  • 3 leeks
  • 1 ¼ pounds butternut or banana squash
  • 2 tablespoons butter
  • 2 teaspoons curry powder
  • 4 cups chicken stock
  • ¾ cup cream
  • Salt, pepper and nutmeg to taste


  1. Clean and slice leeks.  Peel and cut squash into ½ inch cubes.
  2. Sauté leeks in butter for about five minutes.  DO NOT BROWN.  Add the curry powder and sauté two more minutes.
  3. Add the squash and stock and bring to a boil.  Reduce heat to a simmer and cook until the squash is tender.
  4. Puree ingredients and return to the sauce pan.  Add the cream and warm but do not bring to a boil.
  5. Season to taste.

Comments: I got this recipe while working at the Ma Cuisine Cooking School in Newport Beach, CA.  A favorite of mine and others for all times.

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