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.
CURRIED WINTER SQUASH SOUP
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.