curried squash soup

I suppose it actually would be nice if I gave the recipe for my soup, even if it didn’t really help.
1 buttercup squash, cut in quarters & seeds/strings removed
madras curry powder
spicy paprika or cayenne
black pepper
1 bouillon cube (I used a mushroom flavored Italian one)
1/2 onion, diced
clove garlic, minced
few tbsp heavy cream
1/2 to 1 cup water
1/2 to 1 cup milk, fat level irrelevant
Wrap squash quarters in saran wrap and microwave until mushy & tender — start w/ 5 minutes; mine took about 10. Saute onion & garlic in a bit of olive oil & a dash of salt in your saucepan until softening and just starting to color. Add a bit of water and the bouillon cube. Scrape the cooked squash from its skin & add to pot. Add curry powder & spicy paprika to taste. Add cream, milk & water until the soup is the consistency & richness you desire — you may want to stop & puree the soup before you finish up adding extra liquids, so as to be sure not to misjudge consistency. Add a bit of fresh ground black pepper, adjust seasonings as needed.
I ate mine with a crumbled slice of wheat toast and some stinky old cheddar crumbled into it.

2 thoughts on “curried squash soup”

  1. Sounds tasty! i would add some liquor to it though 🙂 i have always made my butternut squash soup in the nutmeg vein of things…. curry would be a great change….

  2. Fabulous. The only difficult to obtain ingredient is the mushroom bulion cubes. I get them from http://www.mushroomcubes.co.uk in the UK.
    I agree with Sasha – a little more liquor is needed. I added roasted red peppers, pureed with the skin off and it added a little more sweetness to offset the spicy.
    Yum.

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