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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spaghatti Squash Soup Recipe

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This recipe for Spaghatti Squash Soup is from Good Recipies, 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 tab. butter
1 onion, thinkly sliced
2 bay leaves
2 star anise
1 cinnamon stick
1 tbsp. Madras curry powder
1 (1-inch) piece ginger, minced
3 cloves garlic, minced
2 pounds squash, peeled and diced
salt to taste
1 tsp. freshly ground pepper
2 c. coconut milk
4 c. vegetable stock or water
Directions:
Directions:
In a large saucepan, melt butter over medium heat. Add the onion, bay leaves, star anise and cinnamon. Cook, stirring until the onions are tender, about 5-7 minutes. Add the curry powder, ginger and garlic and cook for 2 minutes. Add the squash, season with salt and pepper and saute for 1 minute.

Stir in the coconut milk and stock. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until the squash is tender, about 20 to 25 minutes. Remove the bay leaves, star anise and cinnamon sticks.

Using food processor, pure the soup working in batches until smooth. Serve hot.

 

 

 

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