Lu's curried squash soup #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Butternut squash |
| 2 | Cloves garlic; minced | |
| 2 | Shallots; finely chopped | |
| 1 | teaspoon | Vegetable oil |
| 1 | tablespoon | Curry powder |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Fresh ginger; minced |
| 5 | cups | Chicken broth |
| ⅛ | teaspoon | Cayenne pepper; optional |
| Pepper to taste | ||
Directions
1. Cut squash into quarters, place in a baking dish with some water, cover with foil and bake at 350 for about 40 minutes or until quite tender.
2. In a large soup pot, saute shallots and garlic in vegetable oil 3. Add Curry powder, Cumin, and black pepper to the onions and saute another 2 minutes.
4. Cut cooked squash into chunks (without the peel) and add to the onions in the pot.
5. Add 4 cups chicken broth; bring to a boil; reduce heat and simmer for 20-30 minutes. Squash should begin to break down a bit and the broth will get thicker. Add water as need if too thick.
6. Let broth cool, puree mixture. Return to soup pot, taste and add additional pepper or cayenne if using. You may find it's too thick...
depends on the size of the squash.. just add water until you reach the consistancy you want. Reheat over medium heat.. and EAT ! Recipe by: RecipeLu
Posted to recipelu-digest Volume 01 Number 544 by RecipeLu <recipelu@...> on Jan 17, 1998
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