Recipe - Curried Winter Squash Soup (2 di 4)

Since my butternuts are getting pretty big, I thought I'd leave this recipe now because I may be busy later.

It's a little bit of work, but it's SO good, you'll want it for days and it freezes well.

CURRIED WINTER SQUASH SOUP

2 Butternut Squash
1 T Olive Oil
5-6 Green Onion (sliced)
3-4 cloves garlic (minced)
2 T fresh ground ginger
1 C Mirin or Sweet White Wine
1 1/2 C Chicken Broth (may need more for consistency)
1 can Coconut Milk
1 1/2 T Curry Powder
Chile Powder to taste
Black Pepper to taste


Cut the butternut squash lengthwise and cook face down on a sprayed sheet for about 35-40 minutes or until tender when poked with a fork. Let cool while gathering other ingredients. Remove skins and dice squash.

In a large skillet or saucepan, saute onions, garlic and ginger until tender (3-5 minutes).
Add 1 Cup Mirin or sweet white wine – cook until about half the liquid is left.
Add diced winter squash and 1-1/2 Cups chicken stock.
Simmer about 15 min, mashing squash with a potato masher.
Add coconut milk, simmer 5 min.
Turn off heat, let it cool down for 10 minutes
Add curry powder, chile powder and pepper to taste.

Enjoy!

That sounds delicious. Love curry. It would go well with vegetable biryani:

I just buy the biryani sauce, cut whatever veges you like into big chunks, soften them up a bit and pour in the sauce. Good with rice or pasta.

my favorite thing to do with squash or zuchini , is
tomatoe and squash

cut squash / zuchini in medium pieces ( 2 or 3 squash/zuchini)
boil until tender , then drain water
get can of stewed tomatoes ( or stew them yourself) 1 or 2 cans ( depending on amount you want to make)
and pour in with the squash/zuchini
heat , add salt and pepper to taste

its so quick, and easy. it warms you up quickly on a cold day. and its inexpensive
its so good, you will love it

im out
-mindtrip02