The Red and Black

Issue date: 3/6/08 Section: Out & About

Media Credit: ILANA MCQUINN [Click to enlarge]

Butternut Squash Soup with Curry

Ingredients

2 butternut squash (about 4-5 lbs), halved lengthwise and seeded

2 T olive oil

2 cups thinly sliced onions

1 T light brown sugar

2 tsp fresh ginger, peeled and minced

2 garlic cloves, coarsely chopped

1 cinnamon stick

6 cups vegetable or chicken stock

2 tsp curry powder

Salt and pepper to taste

Preheat oven to 375 F. Place squash, cut side down, on a sheet tray. Bake for about 50 minutes or until the squash is very soft. Remove the peel from the squash and cube the squash flesh into 2-inch pieces. Reserve the squash.

Warm the olive oil in a large pot over medium-low heat. Add the onion, brown sugar, ginger, garlic and cinnamon stick. Cover and cook until the onion is softened, about 10 minutes. Add the squash and stock to the pot. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. Remove and discard the cinnamon stick. Add the curry powder. Puree the soup in a blender until very smooth. Pass the soup through a fine mesh strainer (optional). Season to taste with salt and pepper.

Special Thanks:
The National
232 W. Hancock Ave
706.549.3450

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