Curried Butternut Squash Soup with Cilantro Yogurt

Name: Curried Butternut Squash Soup with Cilantro Yogurt
Yield: Serves 4 to 6 (Makes 1 1/2 quarts)
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

4 comments

Appears in Cook's Illustrated November/December 2001

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.

SERVES4 to 6 (Makes 1 1/2 quarts)

TIME1¼ hours

WHY THIS RECIPE WORKS

In our butternut squash soup recipe, we got the most flavor out of our squash by sautéing shallots and butter with the reserved squash seeds and fibers, simmering the mixture in water, and then using the liquid to steam the unpeeled squash ...

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