Curried Squash Soup
Ingredients
Squash - Butternut 1 sm
Oil - Vegetable 15 ml
Onion 2 sm
Ginger 15 ml
Garlic 3
Peppers - hot 1
Curry Powder 10 ml
Stock-Vegetable 750 ml
Sugar - Brown 10 ml
Salt 5 ml
Coconut Milk 150 ml
Yogurt - Plain 150 ml
Lime - Juice 5 ml
Pompadoms - precooked 1 pck
Cilantro 60 ml
Preparation
1. Peel and Chop the onions and ginger.
2. Peel the garlic and put in a press.
3. Seed the hot pepper and chop.
4. Chop squash at the bulb, Cut the bottom in half, scoop out the contents. For both the top and bottom peel with a vegetable peeler or knife, then slice into rounds and cube.
5. Put a pot on a medium-low burner, add oil and when warm add the onions, ginger, garlic and hot pepper. Cook until soft.
6. Sprinkle on the curry powder and let cook a minute then add the cubed Squash.
7. Pour in the vegetable stock, brown sugar and salt and bring to a simmer and cook for 30 minutes. If the squash cannot be easily pierced by a fork cook for another 5 minutes and re-test.
8. When the squash is ready transfer to a food processor or blender and puree.
9. Return to the pot and add the yogurt, coconut milk and lime juice. Heat through.
10. Serve topped with chopped cilantro and sided with poppadoms.
2. Peel the garlic and put in a press.
3. Seed the hot pepper and chop.
4. Chop squash at the bulb, Cut the bottom in half, scoop out the contents. For both the top and bottom peel with a vegetable peeler or knife, then slice into rounds and cube.
5. Put a pot on a medium-low burner, add oil and when warm add the onions, ginger, garlic and hot pepper. Cook until soft.
6. Sprinkle on the curry powder and let cook a minute then add the cubed Squash.
7. Pour in the vegetable stock, brown sugar and salt and bring to a simmer and cook for 30 minutes. If the squash cannot be easily pierced by a fork cook for another 5 minutes and re-test.
8. When the squash is ready transfer to a food processor or blender and puree.
9. Return to the pot and add the yogurt, coconut milk and lime juice. Heat through.
10. Serve topped with chopped cilantro and sided with poppadoms.
