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.
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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.