Curried squash

Yield: 12 Servings

Measure Ingredient
1 each Onion, chopped
1 each Large leek, chopped
1 each Bunch scallions, chopped
3 eaches Medium zucchini, grated
3 eaches Medium summer squash, grated
3 teaspoons Curry powder
1 x Salt
1 x White pepper
6 cups Chicken stock
3 eaches Potatoes, peeled and sliced
1 cup Heavy cream
1 each Stick sweet butter

Chop the onion, the leek, and the scallions. Reserve a little of the grenner parts of the scallions for garnish. Grate the squashes, seeds and all. In a heavy pot melt the sweet butter. When the butter foams and is quite fragrant, add curry powder, and cook while stirring for 2 or 3 minutes. Add the onions, leeks, scallions, and squash, and season to taste with salt and pepper. Saute this mixture briefly, then turn down the heat, cover, and cook until squash is soft and juices have been extracted. Uncover, and evaporate half of the juice.

Add the chicken stock and potatoes. Cook uncovered for 15 minutes, or until potatoes are just cooked through. To Serve: Hot, country style - add the heavy cream and serve in warmed soup bowls. Pureed - chilled or hot - let the soup mixture cool, then puree in batches in food processor or blender. Strain the puree. Stir in heavy cream.

Serve iced or heated. Garnish with reserved scallions. By Chef Deedy Marble The Governor's Inn Ludlow, Vermont This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style. From In Season, a publication of the Vermont Department of Agriculture, Food and Markets.

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