Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

If you like a bit more kick, opt for Madras curry powder rather than traditional in this summer squash soup.

Source: Better Homes and Gardens


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a large pot cook and stir onion and ginger in hot oil over medium heat 3 to 4 minutes or until beginning to soften. Add curry powder, turmeric, and salt. Cook and stir 2 minutes. Add squash, broth, and sweet pepper. Bring to boiling. Reduce heat. Simmer, covered, 12 to 15 minutes or until tender. Stir in coconut milk. Remove from heat; let cool 10 minutes.

  • Using an immersion blender, puree mixture until smooth. Stir in lime juice. Season to taste with salt and black pepper. Top with yogurt and coconut.


After pureeing, do not stir in lime juice. Cool mixture slightly. Transfer to an airtight freezer container. Freeze up to 1 month. Thaw in the refrigerator. Heat through in a large pot over medium-low heat. Stir in lime juice. Serve as above.

Nutrition Facts

171 calories; fat 11g; cholesterol 1mg; saturated fat 7g; carbohydrates 14g; mono fat 1g; poly fat 3g; insoluble fiber 3g; sugars 6g; protein 5g; vitamin a 375.1IU; vitamin c 85.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.4mg; folate 60.1mcg; vitamin b12 0.1mcg; sodium 622mg; potassium 628mg; calcium 69mg; iron 1.3mg.