256. This soup is a rich delight. If you plan to make it, serve it as a small starter course or in a small tasting cup. It is much too rich as a main course.
Curry Butternut Squash Soup
1 butternut squash
2 yams or sweet potatoes
1 medium onion, chopped
3 garlic cloves, minced
1 Tablespoon butter or oil
2 c. vegetable broth
4 c. water
1 tsp. curry powder
Salt and pepper
1 Tablespoon butter or oil
2 c. vegetable broth
4 c. water
1 tsp. curry powder
Salt and pepper
1/2 cup heavy cream or soy milk
Cut squash and yam/sweet potato into chunks. In water, boil butternut squash and yam/sweet potato until tender. Drain and reserve liquid to add if soup is too thick. Place tender squash and yam/sweet potato into a blender and puree, adding reserved liquid as needed. Put back on stove and add remaining ingredients except cream/milk.
Simmer until heated through.
Before serving, place cream or soy milk in a 2 cup measuring cup. Add several scoops of hot soup to cream and "temper" the milk to bring it up to soup temperature. If you do not do this, the milk will curdle from the heat. Pour the tempered cream/milk into the soup.
Serve hot with a sprinkling of chives on top.
"Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them."
- Author Unknown
- Author Unknown
