Curried Butternut Squash Soup with Cilantro Yogurt | America's Test Kitchen

Name: Curried Butternut Squash Soup with Cilantro Yogurt | America's Test Kitchen
Total time: 75 min
Ingredients: 4 tablespoons unsalted butter; 2 medium shallots, minced (about 4 tablespoons); 3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters; 1 5/8 teaspoon Table salt, divided; 1/4 cup plain yogurt; 2 tablespoons minced fresh cilantro leaves; 1 teaspoon lime juice; 1 1/2 teaspoons curry powder; 1/2 cup heavy cream; 1 teaspoon dark brown sugar

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The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.

Keywords

Side Dishes
Soups
Vegetables
Vegetarian

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Ingredients

4 tablespoons unsalted butter
2 medium shallots, minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
1 5/8 teaspoon Table salt, divided
1/4 cup plain yogurt
2 tablespoons minced fresh cilantro leaves
1 teaspoon lime juice
1 1/2 teaspoons curry powder
1/2 cup heavy cream
1 teaspoon dark brown sugar