Jessica
02-07-2005, 07:45 AM
I hope it is OK to start this. We made this old favorite last week and I had forgotten how good it is.
Curried Squash Soup with Chutney and Yogurt
From: Steven Raichlen’s High-Flavor, Low-Fat Cooking
1 small acorn or butternut squash (1 lb), or one pkg frozen squash puree
1 sweet potato
1 T olive oil
2 cloves garlic, minced
1 large onion, finely chopped
2 stalks celery, finely chopped (I often omit)
2 t minced fresh ginger
2 t curry powder
¼ t ground cardamom
5 cups chicken stock (veg stock works, too)
salt and pepper
nonfat yogurt
chutney
chopped chives or scallions for garnish (I usually omit)
Preheat oven to 325. Place the squash and sweet potato in a roasting pan and bake for one hour or until soft. Cool. Cut squash in half and scraqp out seeds, then scrape out flesh and cut into 1” chunks. Do the same with the sweet potato.
Heat olive oil in a large pot. Add the garlic, onion, celery, ginger, curry powder and cardamom and cook over medium heat, stirring frequently for 4-6 minutes, or until golden brown.
Add squash, sweet potato, stock, salt (usually don’t need salt unless stock is unsalted) and pepper. If you are using pureed squash, defrost it and add it toward the end. Simmer soup for 20 minutes or until vegetables are very soft. Puree the soup in a blender (or with hand blender) and return to pot. If too thick, thin with water or stock. Correct seasoning.
Serve with yogurt and/or chutney on top. I prefer it with yogurt.
Curried Squash Soup with Chutney and Yogurt
From: Steven Raichlen’s High-Flavor, Low-Fat Cooking
1 small acorn or butternut squash (1 lb), or one pkg frozen squash puree
1 sweet potato
1 T olive oil
2 cloves garlic, minced
1 large onion, finely chopped
2 stalks celery, finely chopped (I often omit)
2 t minced fresh ginger
2 t curry powder
¼ t ground cardamom
5 cups chicken stock (veg stock works, too)
salt and pepper
nonfat yogurt
chutney
chopped chives or scallions for garnish (I usually omit)
Preheat oven to 325. Place the squash and sweet potato in a roasting pan and bake for one hour or until soft. Cool. Cut squash in half and scraqp out seeds, then scrape out flesh and cut into 1” chunks. Do the same with the sweet potato.
Heat olive oil in a large pot. Add the garlic, onion, celery, ginger, curry powder and cardamom and cook over medium heat, stirring frequently for 4-6 minutes, or until golden brown.
Add squash, sweet potato, stock, salt (usually don’t need salt unless stock is unsalted) and pepper. If you are using pureed squash, defrost it and add it toward the end. Simmer soup for 20 minutes or until vegetables are very soft. Puree the soup in a blender (or with hand blender) and return to pot. If too thick, thin with water or stock. Correct seasoning.
Serve with yogurt and/or chutney on top. I prefer it with yogurt.