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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Curried Squash Soup Recipe

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This recipe for Curried Squash Soup is from Kittie's Kitchen, 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 medium onion chopped
3 cloves minced garlic
2 carrots, peeled and chopped
2 cups acorn squash, peeled, seeded, chopped
2 tablespoons margarine
1 teaspoon curry powder
1 teaspoon ground cumin (optional)
4 cups water
4 packets Chicken bouillon
3 tablespoons chopped fresh cilantro (or used chopped fresh parsley)
¼ teaspoon hot sauce (optional)
Directions:
Directions:
In a large heavy saucepan on medium heat, sauté onions, garlic, carrots and squash in margarine for about 5 minutes. Stir in curry and cumin and cook for an additional minute. Add water and Chicken Bouillon then bring to a boil. Reduce heat and simmer for 25 minutes or until all vegetables are tender. Puree in blender or food processor until smooth. Stir in chopped cilantro and hot sauce. Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Lemon Pepper can also be used as a season with this soup.
Can be made with leftover roasted or baked squash.
Butternut squash also works will with this recipe.

 

 

 

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