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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Curried Squash Soup Recipe

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This recipe for Curried Squash Soup is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter
2 large onions, finely chopped
4 cloves garlic, minced
1 medium carrot, peeled and finely chopped
2 tsp curry powder
1 tsp cumin
1 large butternut squash, peeled, seeded and chopped (about 6 cups)
1 bay leaf
1 tsp salt
6 cups vegetable stock
Directions:
Directions:
Melt the butter in a large saucepan over medium heat. Add the onions, garlic and carrot and sauté for 5 minutes, adding a little stock if onions start to brown.

Stir in the curry powder and cumin, and sauté, stirring constantly, for about 2 minutes. Add the squash, bay leaf, salt and 1 cup of stock. Simmer, partially covered, stirring occasionally, for about 15 minutes, or until the squash is completely soft.

Add the remaining stock and simmer gently, partially covered, for 25 minutes. Remove the bay leaf and transfer the soup to a food processor or blender - in several batches. Purée until completely smooth.

Serve with a dollop of sour cream or yogurt.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
One of Anne and Alexandra's favourite soups.

 

 

 

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