Curried squash soup

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.

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