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Playing How to Make Curry Kuri Soup | Rachael Ray

Rach likes to serve this soup for lunch or dinner by itself or with her Naan Pizzas—an Indian-inspired twist on the classic soup and sandwich combo. She uses curry powder and kuri squash, but you can substitute any orange-fleshed squash (such as butternut squash). The recipe couldn't be simpler—and the garnishes really make this creamy, comforting soup pop.

You can mix up your own curry powder using the amounts Rach shares below—but if you prefer using a pre-mixed curry powder blend, she recommends Floyd Cardoz's Goan Masala by Burlap & Barrel.

Floyd Cardoz Goan Masala

Floyd Cardoz Goan Masala

Burlap & Barrel

For two more great soups, check out Rach's Lentil Soup and Onion Soup Gratinee


For the Soup:
  • 2 tablespoons EVOO
  • 2 pounds peeled and cubed kuri squash or other orange squash (such as butternut)
  • 2 carrots, peeled and diced
  • 1 large onion, peeled and chopped
  • Salt and pepper
  • 1 ½ inches fresh ginger, peeled and grated
  • 2 cloves garlic, grated or chopped
  • 2 teaspoons each ground turmeric, cumin and coriander (toast and grind seeds if you have them or use ground) OR 2 tablespoons curry powder (Rach likes Floyd Cardoz’s Goan Masala by Burlap & Barrel)  
  • 1 teaspoon Kashmiri or other chile powder of choice or cayenne pepper
  • 6 cups chicken bone broth or vegetable stock
  • Greek yogurt
  • Toasted squash seeds/pumpkin seeds
  • Finely chopped chives
  • Edible flowers, optional


Serves: 4 to 6


Heat a soup pot over medium to medium-high heat with olive oil, add the squash, carrots, onions, salt and pepper, partially cover and soften 8 to 10 minutes. Add the ginger, garlic, spices and broth or vegetable stock. Cook partially covered 30 to 45 minutes, stirring occasionally, until squash is tender. Puree with stick blender until smooth, then keep warm until ready to serve. Top soup with a dollop of yogurt, seeds, chives and edible flowers (if using).