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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Curried Squash Soup Recipe

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This recipe for Curried Squash Soup is from Keller Family Cookbook; 2nd Edition, 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:  
2 lbs squash ~ any winter squash: acorn, butternut, delicata, pumpkin, etc
1 onion
3-4 cloves garlic
2 cups vegetable stock
1 can coconut milk
2 tsp curry powder
1/2 tsp cayenne (or to taste)
salt and pepper
2ish tsp fresh lemon juice
2ish tbsp olive oil
Directions:
Directions:
Preheat oven to 400º. Cut the squash in half, scoop out the seeds. Slather the bottom a cookie sheet with a tbsp oil and bake the squash, cut side down for about 30 minutes (until soft). Let the squash cool for a few minutes before you scoop the flesh into a bowl.

Saute onions in an oiled frying pan for 5-10 minutes ~ they should be soft, but not browned. Hit that with a dash of salt and pepper, curry, cayenne and minced garlic. Saute another 4 minutes. Stir in squash, coconut milk and veggie stock. Bring that to a boil and then reduce to a simmer for 20 minutes. Blend the mixture until smooth. I move it all over to a regular blender, but you could use a hand blender or food processor or mix it by hand if you don't have fancy appliances (chunky soups are delicious too!). Feel free to add extra liquids at this point to get the soup to a consistency you like. Lastly, mix in the lemon juice and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
just over 1 hour
Personal Notes:
Personal Notes:
YUM!
This is also very good over rice if you need to feed more than 6 people.

 

 

 

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