Friday, March 5, 2010

Curried Squash Soup

1 med onion, chopped
3 cloves garlic, crushed
2 carrots, chopped
4 cups squash, chopped (fresh or frozen)
1 tbsp olive oil
1 tsp curry powder
1 tsp ground cumin
4 cups chicken broth
1 tbsp dried parsley
salt, pepper & hot sauce to taste

Throw veges on a baking sheet. Drizzle with oil and spices and toss to coat. Bake at 375 til squash is tender (about 30 minutes). Put everything into stock pot and add broth. Simmer for 20 minutes then purée with an immersion blender.

Or: Sauté onion, garlic and carrot in oil for 5 minutes. Add curry and cumin and stirfry for a minute or so. Add remaining ingredients and simmer until all vegetables are tender. Puree until smooth. Add seasonings. You can also cut up a live squash instead of the frozen.

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