With it looking so wintery outside, I thought I’d share with you one of my favourite recipes: Curried Squash Soup. I have to admit, I wasn’t a curry fan ever since my university days when the people in the apartment down the hall lived and breathed curry…….. and so did the rest of the floor as the odour permeated right into our apartment. Heck, I wouldn’t even use curry inside my house and refused to let anyone else use it, until……… my son Marty said “Mom just try it!”. So I reluctantly allowed him to cook an Asian dish with curry in it (probably because I was abit fatigued from cooking for the last 40 years, 3 meals a day Haha). Marty and his girlfriend Jeanette are world travellers and have spent alot of time in Indonesia (where you tell them to put in “no spice” just to make the spiciness palatable) and Malaysia, as well as other countries like Thailand, Cambodia, Vietnam, Laos, India, Nepal, and even China. So, I trusted his expertise. Plus I felt that I was being too stuck in my ways and needed to ‘expand my horizons’ …. Marty’s stirfry tasted awesome and I was hooked on curry! I didn’t realize that there were SO many types of curry from red, green, yellow, etc. – I think red is the hottest.
Now about winter squash – I just discovered this vegetable a few years ago and it’s become my favourite winter veggie. There’s Acorn squash, Buttercup squash, and my favourite, Butternut squash plus others like spaghetti squash. It grows very easily in my garden. I cut it in half, scoop the seeds out, add a spoonful of water to the scooped-out inside, put it on a baking sheet covered, then bake for about an hour and a half. I usually bake it in the oven when I have something else cooking in there…… It goes really nice with any ‘meat and potatoes’ type dish or I just save it in the fridge for making this Curried Squash Soup another day.
So without further adieu, here’s the recipe (which came from Jeanette, by the way):
Curried Squash Soup
1 and 1/2 cups cooked Butternut Squash
1 medium Onion, chopped
1 Tablespoon Butter
1 Tablespoon Curry Powder (I use the yellow kind ), a bit more if you like
1 Cup Sweet Apple Cider or Apple Juice, if you don’t have any cider
1 Cup Chicken Stock or more if it’s too thick
Salt and Pepper, to taste
Bake squash, cut in half, @ 350F for 1 hour. Scoop out.
Saute onion in butter in frying pan over medium-low heat until soft. Add curry and cook 2-3 minutes.
Put squash in blender/food processor. Add onions and a little chicken stock. Puree.
Add Apple Cider/Juice and more Chicken stock.
Add Salt and pepper.
Puree until smoothish.
Heat and serve.
or you can put in the fridge and just heat a bowl/cup at a time when you’re ready.
Easy peesy! And SO nutritious too!
Awesome! My mouth is already watering as I write this ! Enjoy.