Roasted Squash and Curry Soup


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This recipe is an approximation as the cook was making it up as she went along. I arrived halfway through the cooking process and wasn’t able to visually document the entire process.

ingredients.

  • 2 squash (my friend used one acorn squash and one of another variety with which she was not familiar)
  • 2 T. olive oil
  • 4 garlic cloves, chopped
  • Half large onion, chopped
  • 4 celery stalks, chopped
  • 4 carrots, peeled and chopped
  • 2 15 oz. cans chicken broth
  • 2 T. fresh grated ginger
  • 1 can coconut milk
  • Heavy cream
  • 2 tsp. sweet curry
  • 1 tsp. Cardamom for fun
  • 1 tsp. Turmeric for fun
  • Black pepper to taste

directions.

  1. Cut squash in half and set on a cookie sheet, cut side up. Bake in a preheated oven 350 for 45 minutes. Let cool
  2. Chop carrots, onions, celery, garlic; sauté in olive oil until onions are translucent.
  3. Remove meat of squash. Blend or food process squash with a little bit of chicken broth. Add chicken broth to pot of vegetables and puree vegetable mixture.
  4. Place all blended ingredients in pot. Add coconut milk and heavy cream, mix. Add seasonings. Heat thoroughly.

Serve immediately garnished with Curry Croutons.

Recipe rating:

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