Curried Squash Soup - Country Living Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: 2-lb butternut squash,
1/4 tsp: Ground coriander,
1 tbsp: Butter,
1/8 tsp: Ground cinnamon,
1 medium: Onion, finely chopped
1/8 tsp: Ground nutmeg,
1 Stalk: celery, finely chopped
1 tsp: Vegetable oil,
1 tsp: Curry powder,
1/2 cup: Heavy cream,
1 tbsp: Uncooked white rice,
1 Medium-size: , 12-by 8-inch
1 Large: apple, peeled, cored,
-Hubbard squash, baked until
-and cut into chunks,
-tender-crisp, (about 30
1 can: , 13 3/4-or 14 1/2-oz
-minutes at 350F), a slice
-chicken broth,
-cut off the side, and
1/2 cup: Water,
-fibrous center and seeds,
1/4 tsp: Ground cumin,
-removed to make bowl, opt.
1/4 tsp: Dried thyme leaves,
Directions:
1. Peel butternut squash and cut in half lengthwise. With spoon,
scoop out seeds and discard fibrous center. Reserve seeds for
garnish. Cut squash into chunks.
2. In 4-quart saucepan, melt butter. Add onion, celery, and curry.
Cook until onion is transparent. Stir in rice and cook 1 minute. Add
squash chunks, ap- ple, chicken broth, water, cumin, thyme,
coriander, cinnamon, and nutmeg. Heat mixture to boiling over
medium-high heat. Reduce heat to low and simmer uncovered 30 to 35
minutes or until squash is very tender.
3. Meanwhile, heat oven to 350F. On baking sheet, stir together
reserved seeds and the oil. Bake seeds 10 minutes or until lightly
browned.
4. When squash is tender, in electric blender or food processor, with
chopping blade, blend or process squash mixture and heavy cream, half
at a time, until smooth.
5. Reheat soup if necessary. Ladle soup into prepared squash bowl, if
desired. Sprinkle with toasted seeds and serve.
Country Living/Nov/90 Scanned & fixed by DP & GG
Source from luhu.jp
scoop out seeds and discard fibrous center. Reserve seeds for
garnish. Cut squash into chunks.
2. In 4-quart saucepan, melt butter. Add onion, celery, and curry.
Cook until onion is transparent. Stir in rice and cook 1 minute. Add
squash chunks, ap- ple, chicken broth, water, cumin, thyme,
coriander, cinnamon, and nutmeg. Heat mixture to boiling over
medium-high heat. Reduce heat to low and simmer uncovered 30 to 35
minutes or until squash is very tender.
3. Meanwhile, heat oven to 350F. On baking sheet, stir together
reserved seeds and the oil. Bake seeds 10 minutes or until lightly
browned.
4. When squash is tender, in electric blender or food processor, with
chopping blade, blend or process squash mixture and heavy cream, half
at a time, until smooth.
5. Reheat soup if necessary. Ladle soup into prepared squash bowl, if
desired. Sprinkle with toasted seeds and serve.
Country Living/Nov/90 Scanned & fixed by DP & GG
Source from luhu.jp