November 04, 2004

curried squash soup

I suppose it actually would be nice if I gave the recipe for my soup, even if it didn't really help.

1 buttercup squash, cut in quarters & seeds/strings removed
madras curry powder
spicy paprika or cayenne
black pepper
1 bouillon cube (I used a mushroom flavored Italian one)
1/2 onion, diced
clove garlic, minced
few tbsp heavy cream
1/2 to 1 cup water
1/2 to 1 cup milk, fat level irrelevant

Wrap squash quarters in saran wrap and microwave until mushy & tender -- start w/ 5 minutes; mine took about 10. Saute onion & garlic in a bit of olive oil & a dash of salt in your saucepan until softening and just starting to color. Add a bit of water and the bouillon cube. Scrape the cooked squash from its skin & add to pot. Add curry powder & spicy paprika to taste. Add cream, milk & water until the soup is the consistency & richness you desire -- you may want to stop & puree the soup before you finish up adding extra liquids, so as to be sure not to misjudge consistency. Add a bit of fresh ground black pepper, adjust seasonings as needed.

I ate mine with a crumbled slice of wheat toast and some stinky old cheddar crumbled into it.

Posted by foodnerd at November 4, 2004 09:42 AM

Sounds tasty! i would add some liquor to it though :) i have always made my butternut squash soup in the nutmeg vein of things.... curry would be a great change....

Posted by: Sasha at November 4, 2004 02:04 PM

Fabulous. The only difficult to obtain ingredient is the mushroom bulion cubes. I get them from in the UK.
I agree with Sasha - a little more liquor is needed. I added roasted red peppers, pureed with the skin off and it added a little more sweetness to offset the spicy.

Posted by: Les Wojnarowicz at March 13, 2006 05:21 PM
Post a comment

Remember personal info?