Curried Squash Soup

When served as part of a balanced meal, this sweet, salty, slightly pungent soup is good for everyone. Curried Squash Soup is on the menu for New Mothers and Their Babies (see page 274); new fathers say this is one of their favorites, too.

Semes 4 to 6

2 acorn or 1 large butternut squash

21/4 cups water or Vata Broth (or broth of your choice)

1/2 teaspoon salt

2 tablespoons ghee 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon ground ginger

1 cup orange juice (use apple juice when cooking for Pitta)

1. Preheat the oven to 400°F.

2. Split the squash lengthwise and bake it facedown on an oiled tray for 30 or 40 minutes, or until it is soft. Cool and scoop out the insides. This makes about 3 cups.

3. Puree the cooked squash in a food processor or blender with the water or broth and the salt. Then pour the mixture into a 4-quart pan and heat it over a low flame. In a small pan heat the ghee and saute the spices for about 1 minute. Add them to the soup as it is heating. Stir in the orange juice and simmer gently, stirring frequendy. Serve when it is steaming hot.

Curried Squash Soup Photo Gallery


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