Curried squash soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Butternut squash; cooked |
| 1 | tablespoon | Sherry |
| 2 | Cloves garlic; minced | |
| 1 | Onion; finely chopped | |
| 1 | tablespoon | Curry powder |
| ½ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Cayenne; optional |
| Salt and pepper; to taste | ||
| 3 | cups | Chicken broth |
Directions
1. In a large saucepan saute onions and garlic in sherry for about 2 minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes or until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20 minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.
Posted to fatfree digest by Kathleen <schuller@...> on Dec 03, 1998, converted by MM_Buster v2.0l.
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