Tuesday, April 3, 2007
We had one of Tim's co-worker's, Terry, over for dinner this weekend and Tim made squash soup. This is one of my favorites.
squash, cut into small cubes (we used butternut squash that was slightly bigger than a softball)
1/2 onion onion, , chopped
couple cloves garlic, minced
red pepper, 6 or 8 flakes
black pepper, a couple grinds
yellow curry (maybe a teaspoon, more if you like it spicy)
cayene pepper, a shake
4 cups of chicken broth
Simmer above ingredients until tender (maybe an hour). Cool slightly before blending mixture in blender until silky smooth.
Make a thin white sauce (1 T butter, 1 T flour, 1 cup of milk or half and half) and add squash mixture. Simmer until thickened. We like to make it a day ahead so that the spices have time to blend with the liquid and sometimes add more curry or cayene pepper to spice it up! As it sits it starts to gather some heat - YUM!
You could use this recipe for any type of creamy vegetable soup substituting the vegetables and spices to taste.