| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Vegetable s, Pureed soup |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Butternut squash; cooked |
| 2 |
tb |
Oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Onion; finely chopped |
| 1 |
tb |
Curry powder |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
Cayenne; optional |
|
|
Salt and pepper to taste |
| 3 |
c |
Chicken broth |
| 1/4 |
c |
Cream; optional |
INSTRUCTIONS
1. In a large saucepan saute onions and garlic in oil 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. If you wish, you can add the cream and cook another few minutes
over low heat.
Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
<recipelu@geocities.com> on Dec 15, 1997
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