Curried Squash Soup

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Curried Squash Soup Ingredients

1 1/2 lb Butternut squash; cooked	1/2 ts Ground cumin
1 tb Sherry	1/8 ts Cayenne; optional
2 Cloves garlic; minced	Salt and pepper; to taste
1 Onion; finely chopped	3 c Chicken broth
1 tb Curry powder

Instructions for Curried Squash Soup

1. In a large saucepan saute onions and garlic in sherry for about 2 minutes. 2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes or until onions are soft. 3. Add in cooked squash in pieces, and stir to coat. 4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20 minutes. 5. Remove from heat and allow to cool about 15 minutes. 6. Pour soup into blender, food processor or large bowl and use a hand blender. Puree until smooth (will be thick). 7. Return to heat and slowly reheat. Posted to fatfree digest by Kathleen on Dec 03, 1998, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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