Friday, November 2, 2012
Foodie Friday Squash Curry Soup
Makes 6-8 servings
This soup is usually made of a mix of butternut and acorn squash and has the same effect as baked pumpkin. You can also use a combination of winter squash you have on hand in roughly the same amount. We made this with Delicata and Spaghetti squash. This is why the soup in the picture isn't as orange.
4 cups butternut squash (about 1 1/2 pounds)
4 cups acorn squash (about 1 1/2 pounds)
1/3 cup salted butter
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 14 1/2-ounce cans chicken/vegetable broth
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon salt
2 teaspoons curry powder or my favorite Kohinoor Sheek Kebab Special
1 teaspoons cinnamon
1 teaspoon nutmeg
Also great to top with Lawry's seasoned pepper, chives, thyme, cilantro and/or sage
Preheat oven to 450 degrees. Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet with some foil so that clean up will be easier. Roast the squash for 40-45 minutes or until it is very tender. Allow squash to cool.
While the squash is baking, sauté the onion, garlic and ginger in the butter in a large pot over a medium heat until the onion is translucent and soft. Add the broth, bring to boil. Scoop the cooled squash from the skin and add to the broth. Reduce heat, cover and simmer for 10 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sour cream; bring to simmer. Stir in seasonings. Serve.