Tuesday, November 2, 2010

Winter Squash Soup

Winter squash is often ignored, but it is a great natural source of nutrients! Here's another Native American recipe that is hearty, healthy, and yummy!

2 tablespoons butter

1 cup finely chopped onion

2 teaspoons curry powder

3 pounds butternut squash, peeled and cut in to 1 inch pieces

2 cans (14 ounces each) defatted chicken broth

2 cups water

1 teaspoon peeled, grated fresh ginger

1/2 teaspoon ground pepper

1/2 cup plain yogurt

Melt butter in a Dutch oven over medium heat. Cook onions 2 minutes, stir in curry powder and cook an additional minute. Stir in squash, broth, water, ginger and pepper. Increase heat to high and bring mixture to a boil; reduce heat and simmer 15-20 minutes, or until squash is tender. Puree this mixture in a blender in batches. Transfer each batch to a large bowl, then return to Dutch oven when last batch is pureed.

Simmer soup in the Dutch oven another 5-10 minutes, or until thoroughly heated. Top each serving with 1 tablespoon yogurt, slightly mixed in. Or, you can garnish with cilantro leaves, parsley, a dash of nutmeg, or grated squash.

Yield: 6 servings

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