| CURRIED WINTER SQUASH SOUP |
3 Tbsp. unsalted butter
1 cup chopped onion
¼ cups chopped fresh herbs
1 jalapeno pepper, seeded, finely
Chopped (about 1 Tbsp.)
2 cloves garlic, minced
2 acorn squash; peeled, seeded, and
cubed
4 cups chicken or vegetable stock
2 cups peeled chopped tomatoes
½ tsp. ground allspice
¼ tsp. mace
Pinch ground nutmeg
2 tsp. curry powder
Salt and fresh ground pepper to taste
Melt butter in a large sauce pan over medium heat. Add the onions;
sauté until soft and wilted. Stir in the parsley, jalapeno, and garlic;
cook stirring occasionally for 5 minutes.
Add the squash and toss to coat it with the chive mixture. Add the
stock, tomatoes, allspice, mace, and nutmeg. Bring to a boil; reduce
heat and simmer, covered, until the squash is very tender, about 45
minutes. Let cool slightly.
Transfer the soup in batches to a blender or food processor; purée.
Transfer the soup back to the pot. Stir in the curry powder and add
salt and pepper to taste. Return the soup to a simmer to heat through.
From: Farmer John’s Cookbook