Curried squash soup - country living

6 servings

Ingredients

Quantity Ingredient
1 2-lb butternut squash
1 tablespoon Butter
1 medium Onion, finely chopped
1 Stalk celery, finely chopped
1 teaspoon Curry powder
1 tablespoon Uncooked white rice
1 Large apple, peeled, cored, and cut into chunks
1 can (13 3/4-or 14 1/2-oz) chicken broth
½ cup Water
¼ teaspoon Ground cumin
¼ teaspoon Dried thyme leaves
¼ teaspoon Ground coriander
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
1 teaspoon Vegetable oil
½ cup Heavy cream
1 Medium-size (12-by 8-inch) Hubbard squash, baked until tender-crisp (about 30 minutes at 350'F), a slice cut off the side, and fibrous center and seeds removed to make bowl (opt.)

Directions

1. Peel butternut squash and cut in half lengthwise. With spoon, scoop out seeds and discard fibrous center. Reserve seeds for garnish. Cut squash into chunks.

2. In 4-quart saucepan, melt butter. Add onion, celery, and curry.

Cook until onion is transparent. Stir in rice and cook 1 minute. Add squash chunks, ap- ple, chicken broth, water, cumin, thyme, coriander, cinnamon, and nutmeg. Heat mixture to boiling over medium-high heat. Reduce heat to low and simmer uncovered 30 to 35 minutes or until squash is very tender.

3. Meanwhile, heat oven to 350'F. On baking sheet, stir together reserved seeds and the oil. Bake seeds 10 minutes or until lightly browned.

4. When squash is tender, in electric blender or food processor, with chopping blade, blend or process squash mixture and heavy cream, half at a time, until smooth.

5. Reheat soup if necessary. Ladle soup into prepared squash bowl, if desired. Sprinkle with toasted seeds and serve.

Country Living/Nov/90 Scanned & fixed by DP & GG

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