Curried Butternut Squash Soup with Cilantro Yogurt
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
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 ¼ cup), and each half cut into quarters1 ⅝ teaspoon Table salt, divided¼ cup plain yogurt 2 tablespoons minced fresh cilantro leaves 1 teaspoon lime juice 1 ½ teaspoons curry powder ½ cup heavy cream 1 teaspoon dark brown sugar
Before You Begin
If you don't own a folding steamer basket, a pasta pot with a removable pasta insert works well. Sprinkle lightly toasted pumpkin seeds over each bowl of soup for a nice textural contrast.
Instructions
- Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes.
- While squash is steaming, stir together plain yogurt, minced cilantro, lime juice, and 1/8 teaspoon salt in small bowl.
- Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
- Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
- In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. While pureeing, add curry powder. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately, garnishing each bowl of soup with a dollop of cilantro yogurt.
Time
1¼ hoursYield
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 ¼ cup), and each half cut into quarters
1 ⅝ teaspoon Table salt, divided
¼ cup plain yogurt
2 tablespoons minced fresh cilantro leaves
1 teaspoon lime juice
1 ½ teaspoons curry powder
½ cup heavy cream
1 teaspoon dark brown sugar
Test Kitchen Techniques
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 ¼ cup), and each half cut into quarters
1 ⅝ teaspoon Table salt, divided
¼ cup plain yogurt
2 tablespoons minced fresh cilantro leaves
1 teaspoon lime juice
1 ½ teaspoons curry powder
½ cup heavy cream
1 teaspoon dark brown sugar
Test Kitchen Techniques
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 ¼ cup), and each half cut into quarters
1 ⅝ teaspoon Table salt, divided
¼ cup plain yogurt
2 tablespoons minced fresh cilantro leaves
1 teaspoon lime juice
1 ½ teaspoons curry powder
½ cup heavy cream
1 teaspoon dark brown sugar
Test Kitchen Techniques
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 (thereby avoiding the difficult task of peeling raw squash). To complete our butternut squash soup recipe, we peeled the squash when cooled, then pureed it with the reserved steaming liquid for a perfectly smooth texture.
Before You Begin
If you don't own a folding steamer basket, a pasta pot with a removable pasta insert works well. Sprinkle lightly toasted pumpkin seeds over each bowl of soup for a nice textural contrast.
Instructions
- Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes.
- While squash is steaming, stir together plain yogurt, minced cilantro, lime juice, and 1/8 teaspoon salt in small bowl.
- Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
- Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
- In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. While pureeing, add curry powder. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately, garnishing each bowl of soup with a dollop of cilantro yogurt.
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