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Recipe - Curried Winter Squash Soup (2 di 4)

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posted on Jul, 19 2006 @ 07:48 PM
Since my butternuts are getting pretty big, I thought I'd leave this recipe now because I may be busy later.

It's a little bit of work, but it's SO good, you'll want it for days and it freezes well.


2 Butternut Squash
1 T Olive Oil
5-6 Green Onion (sliced)
3-4 cloves garlic (minced)
2 T fresh ground ginger
1 C Mirin or Sweet White Wine
1 1/2 C Chicken Broth (may need more for consistency)
1 can Coconut Milk
1 1/2 T Curry Powder
Chile Powder to taste
Black Pepper to taste

Cut the butternut squash lengthwise and cook face down on a sprayed sheet for about 35-40 minutes or until tender when poked with a fork. Let cool while gathering other ingredients. Remove skins and dice squash.

In a large skillet or saucepan, saute onions, garlic and ginger until tender (3-5 minutes).
Add 1 Cup Mirin or sweet white wine – cook until about half the liquid is left.
Add diced winter squash and 1-1/2 Cups chicken stock.
Simmer about 15 min, mashing squash with a potato masher.
Add coconut milk, simmer 5 min.
Turn off heat, let it cool down for 10 minutes
Add curry powder, chile powder and pepper to taste.


posted on Jul, 19 2006 @ 08:40 PM
That sounds delicious. Love curry. It would go well with vegetable biryani:

I just buy the biryani sauce, cut whatever veges you like into big chunks, soften them up a bit and pour in the sauce. Good with rice or pasta.

posted on Aug, 11 2006 @ 11:47 AM
my favorite thing to do with squash or zuchini , is
tomatoe and squash

cut squash / zuchini in medium pieces ( 2 or 3 squash/zuchini)
boil until tender , then drain water
get can of stewed tomatoes ( or stew them yourself) 1 or 2 cans ( depending on amount you want to make)
and pour in with the squash/zuchini
heat , add salt and pepper to taste

its so quick, and easy. it warms you up quickly on a cold day. and its inexpensive
its so good, you will love it

im out

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