Curried Squash Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Butternut squash, cooked
1 tbsp: Sherry,
2 Cloves: garlic, minced
1: Onion, finely chopped
1 tbsp: Curry powder,
1/2 tsp: Ground cumin,
1/8 tsp: Cayenne, optional
Salt and pepper, to taste
3 cup: Chicken broth,
Directions:
1. In a large saucepan saute onions and garlic in sherry for about 2
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes or
until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.
Posted to fatfree digest by Kathleen on Dec 03,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes or
until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.
Posted to fatfree digest by Kathleen
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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