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Curried Squash Soup

Roger Doiron

Nov 30, 2006

Crops:

squash (winter)

Recipe Type:

Soups & stews

This recipe comes courtesy of the Cook's Garden company. They recommend using Tromboncino, a summer squash variety, but pretty much any summer or winter squash variety can serve as a canvas for curry flavor.

Ingredients

2 tablespoons butter
1 chopped onion
2 finely minced garlic cloves
1-Tablespoon curry powder
1-teaspoon ground ginger
1/2 teaspoon ground turmeric
4 cups sliced squash
4 small red skinned potatoes
1/2 cup unsweetened coconut milk
Salt and freshly ground black pepper

Preparation

Heat 2 tablespoons butter in a large pot over medium heat and saute 1 chopped onion with 2 finely minced garlic cloves, until softened. Stir in 1-Tablespoon curry powder, 1-teaspoon ground ginger and 1/2 teaspoon ground turmeric and stir until fragrant. Add 4 cups sliced Tromboncino squash and 4 small red skinned potatoes, cut into cubes. Cook until slightly softened, then add 6 cups water, reduce the heat, cover and simmer until the vegetables are soft, about 30 minutes. Puree in a blender, along with 1/2 cup unsweetened coconut milk. Season with salt and freshly ground black pepper.

ABOUT THE AUTHOR, Roger Doiron

Father, husband, son, brother and uncle. Garden activist, advocate, writer, speaker and photographer. Founder of KGI and certified garden geek. Growing lots of good stuff on the coast of Maine.

Author's link

Twitter @rogerdoiron