We had this for dinner last night. I cooked the squash a few days ago. My
husband says he doesn't like squash, but he likes this. I will definitely
leave out the cayenne. He can add his at the table!
Kathleen
* Exported from MasterCook *
Curried Squash Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds butternut squash -- cooked
1 tablespoon sherry
2 cloves garlic -- minced
1 onion -- finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne -- optional
salt and pepper -- to taste
3 cups chicken broth
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.
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