Curried Bisque of Summer Squash

Curried Bisque Of Summer Squash Recipe

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Bri Tripp


I love me a good bisque and this one can be made all year round.
Its good and good for you coming in at 135 calories per serving.

The Chicken broth could be store bought or there is a recipe for easy homemade broth that can be made a day in advance.

Recipe found in a healthy eating for two recipe book.

★★★★★ 1 vote
10 Min
20 Min


2 tsp
butter or margarine
1/4 c
chopped onions
1 clove
crushed garlic
1 Tbsp
all purpose flour
1 1/2 tsp
curry powder
1 1/2 c
defatted chicken broth
6 oz
sliced yellow summer squash
1 c
nonfat buttermilk
1 Tbsp
lemon juice


1Melt the butter or margarine in a heavy 2-quart (or 3-quart) saucepan over medium heat. Add the onions and cook, stirring frequently, for 5 minutes, or until they are soft but not brown. Stir in the garlic, then the flour and curry powder.
2Add the broth and cook the mixture, stirring constantly, until it comes to a simmer and is slightly thickened. Add the squash and reduce the heat to low. Continue cooking over low heat, stirring occasionally, for 15 minutes, or until the squash is tender.
3Let the soup cool to room temperature, then puree it in a a blender, working in batches if necessary. Stir in the buttermilk and lemon juice. Chill the soup in a covered container for 2 hours or overnight. Serve it ice-cold in bowls or mugs.

About Curried Bisque of Summer Squash

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy