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curried-squash-soup recipe

Date: Thu, 03 Dec 1998 05:55:15 -0600
From: Kathleen (schuller@ix.netcom.com)

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!


                     *  Exported from  MasterCook  *

                           Curried Squash Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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          vegetarian chicken-style broth

1.  In a large saucepan saute onions and garlic in sherry for about 2
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 broth and bring to a boil; reduce heat and simmer 15-20
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. 

kwvegan vegan