Squash Soup Recipe

Hey Ya’ll,

Been trying my hand at cooking recently. Mom would be proud and maybe a little bit scared. But, nevertheless my endeavors have been more successful than I thought they would be. When my roommate told me that this is a recipe that should be added in the cookbook I’m compiling, I decided to share it with you. Try it out and tell me how you like it. Bon Appetit!

-lb

Squash Soup
Submitted by Avis Wampler

1 squash
6 cups vegetable stock
1 onion
2 carrots
2 tablespoons red curry paste
4 tablespoons olive oil
4 cloves garlic
Spices to taste: salt, pepper, cumin, curry powder, cayenne pepper, nutmeg, cinnamon

1. Cut squash in half and remove seeds. Score the squash and rub with olive oil & spices. Do the same with the onion and carrots.

* I made a mix of spices and oil and then dipped the carrots in it; I poured the mix over the onion and squash. I put more cumin, curry powder and cinnamon in it than anything else.

Roast them in a 400 degree oven for about 1 hour or until soft. The onion and carrots may finish before the squash. Be sure to let squash cool enough so that you can handle it.

*Make sure to check on the onion and carrots after about 30 minutes; they definitely don’t take as long as the squash.

2. Heat 2 tbsp olive oil in a large soup pot. Finely chop the garlic and add it to the pot. Scoop the squash flesh out of the skin and into the pot.

3. Mix the red curry paste in with the squash.

* I didn’t have red curry paste, so I improvised with curry powder, water and brown sugar.

4. Roughly chop the onion and carrot and add them to the pot.

5. Once the vegetables have heated up and are mixed together, add the stock slowly. One cup at a time, allowing the liquid to heat up before adding the rest.

6. Once everything is heated through and incorporated, begin blending the soup in batches.

7. Return the soup to the pot and add spices to taste. You can make this soup as savory or sweet as you like.

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