Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Butternut squash; cooked |
1 tablespoon | Sherry |
2 \N | Cloves garlic; minced |
1 \N | Onion; finely chopped |
1 tablespoon | Curry powder |
½ teaspoon | Ground cumin |
⅛ teaspoon | Cayenne; optional |
\N \N | Salt and pepper; to taste |
3 cups | Chicken broth |
1. In a large saucepan saute onions and garlic in sherry 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.
Posted to fatfree digest by Kathleen <schuller@...> on Dec 03, 1998, converted by MM_Buster v2.0l.