Yesterday we woke up here to 9 degrees....today was a little better..it was 16.
So I made soup out of one of the winter squashes I grew last season. This is a pretty basic soup. It was easy and fast, and warming.
So here it is:
Take one winter squash (about 3 lbs) and wash the outside surface....
Cut in half, scoop out the seeds, and peel and cube it. Toss it with oil and chopped garlic, and roast in 350 degree oven, for about 20 minutes to a half hour. You don't really want to cook it all the way through.
Meanwhile, saute chopped onion (can be rough chop because you are going to puree it) in about 1 tablespoon of butter, for about 2 minutes, until they are soft and translucent but not brown.
Add the squash cubes, and add 1 quart of liquid. (can be chicken broth, water, vegetable stock, or a combination.) I used 2 cups water and 2 cups chicken stock.
Add 2 teaspoons of curry powder (I used one tsp of hot curry and 1 tsp of regular curry)
1 teaspoon of ginger powder (or use 2-3 tsp of grated fresh ginger)
Bring to a boil, lower heat, partially cover and cook until the squash is tender. (about 20-30 minutes)
Puree in batches in processor or blender. Return to pan and season with salf and pepper to taste. I added a splash of cream, or half and half (just a splash) but that's optional.
Also optional is additions to the soup. I added some cooked left over brown basmati rice I had from an a one pot chicken and rice meal we had earlier this week....but that is totally optional... I am thinking maybe some chunks of stewed tomato might have gone well with it, too.
To serve it, add a spoonful of plain yogurt to the bowl and swirl it around...(I added a sprinkle of cayenne to mine..yum..)
This would be good with some pita bread, or other flat bread on the side..
See you later,