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Curried Squash Soup
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Zinfandel Cookbook


  • 1 tbsp (15 ml) butter
  • 1 medium onion, coarsely chopped
  • 1-1/2 tsp (7 ml) curry powder
  • 1/4 tsp (1 ml) ground ginger
  • 1/4 tsp (1 ml) ground coriander
  • 4 cups (950 ml) peeled, diced butternut squash
  • 1 large Golden Delicious apple, cored, peeled, and sliced
  • 1 small carrot, thinly sliced
  • 6 cups (1425 ml) chicken stock
  • 1 bay leaf
  • salt and white pepper
  • Melt butter in 5-qt. pan over medium heat.
  • Add onion; cover and cook, stirring once or twice, for five minutes or til soft but not brown.
  • Stir in curry powder, ginger, and coriander and cook one minute.
  • Add squash, apple, carrot, stock and bay leaf.
  • Bring to a boil; reduce heat, cover, and simmer 30 minutes or until vegetables are tender.
  • Pour off and reserve 1 cup (225 ml) of the liquid. (If you have an immersible hand-blender you may omit the last step and puree in he pan...don't forget to remove the bay leaf first!)
  • In a foood processsor or blender, puree soup, one portionat a time, until smoth.
  • Return to pan, add reserved cooking liquid until soup is of desired consistency.
  • Season to taste with salt and pepper'
  • To serve, garnish with chopped hazelnuts or sliced almonds as desired.
This is an excellent, easy recipe for a low fat, tasty nutritious winter soup.

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