"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Curried Squash Soup Recipe

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This recipe for Curried Squash Soup, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Gomer
Added: Wednesday, June 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 tsp. (1/2 stick) of unsalted butter
4 large shallots, minced
2 cloves garlic, minced
1 T. good curry powder
2-1/2 lbs. Squash, diced (use butternut, delicata squash, and/or pumpkin in the fall/winter or yellow squash in the summer)
4 cups (or more) chicken stock
freshly ground pepper
Appx. ½ to 1 cup heavy cream (See step #4 below)
Garnish of your choice (red pepper puree, fresh mint, minced, and whole mint leaves for garnish)


Directions:
Directions:
1. Melt butter in large, heavy saucepan over medium-low heat. Add shallot and cook 3 minutes. Add garlic and coook another 2 minutes.

2. Add squash, cover and cook over low heat until squash is tender, stirring occasionally, about 12 minutes.

3. Add hot stock, cover and simmer until tender. Add dry sautéed curry.

4. Puree in batches in blender or food processor with 1 to 2 Tbls. cream per batch.

5. If serving cold, cover and chill.

6. To serve, thin with additional stock, if necessary. Season with salt and pepper. Top each bowl with a dollop of yogurt or roasted red pepper sauce. Garnish with minced herbs.



Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This soup may be served hot or cold, and you may substitute nearly any vegetable, including zucchini, carrots, broccoli, etc. It is simple and delicious, but depends heavily on good fresh vegetables, high quality curry powder, and a good, clear chicken stock.

 

 

 

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