Cook for Your LifeNutrition & Cancer
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Recipe

Curried Summer Squash Soup

A golden, gently spiced soup that is soothing when appetite is low and easy to sip warm or chilled.

Prep time
15 min prep
Cook time
25 min cook
Servings
Serves 4
Curried Summer Squash Soup

Ingredients

  • 2 tbsp olive oil
  • 1 leek, white part only, sliced
  • 4 medium yellow squash, chopped
  • 1 tbsp mild curry powder
  • 4 cups low-sodium vegetable broth
  • Salt and pepper to taste
  • Plain yogurt, to serve

Preparation

  1. 1

    Warm the oil in a large pot over medium heat and soften the leek for 5 minutes.

  2. 2

    Add the squash and curry powder and stir for 2 minutes until fragrant.

  3. 3

    Pour in the broth, bring to a simmer and cook for 20 minutes until the squash is tender.

  4. 4

    Blend until silky, season to taste and finish each bowl with a spoonful of yogurt.

Why this helps

Squash is rich in beta-carotene and potassium. Blended soups are a gentle way to get vegetables in during treatment.

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