SQUASH SOUP CURRIED BUTTERNUT

CURRIED BUTTERNUT SQUASH SOUP

Yield:  Approximately 6 cups

This soup is spicy and delicious

Garlic aficionados will be allowed to add with moderation

3 pounds butternut squash

1 large onion of choice

¼ teaspoon grated nutmeg

2 inch thin slice ginger, minced fine or ½ teaspoon ground ginger

1 teaspoon ground coriander

1 full teaspoon curry powder, more or less to taste

¼ teaspoon white pepper

½ or more teaspoon salt

2 ½ cups chicken or vegetable broth

1 cup water, more or less for thickness

½ cup fat-free half and half

Optional: ¾ cup coarsely-chopped cooked chestnuts, fresh or canned

1/4 cup grated lemon rind

1.                  Slice squash into thick rounds and cover with water in a pot.  Boil, covered, until very tender.  Pour off water and remove skin and seeds. Or, slice in rounds and microwave with the sliced onion in a bowl with a little water, covered with plastic wrap, 6-8 minutes, or until tender.

2.                  Peel the squash and put it and the onion and water in which they were cooked into a blender or food processor.  Add nutmeg, ginger, coriander, curry, white pepper, salt and 1 ¼ cups of the chicken (vegetable) broth.  Blend on high until smooth. Return to the pot and stir in remaining broth and water for desired consistency.  Cook over medium heat, stirring, until the flavors “marry”. Stir in the half and half. 

3.                  Make an X at the top of the chestnuts and boil in water to cover until very tender.  Remove shells and chop coarse.  Grate the lemon rind.

4.                  Spoon the soup into bowls and sprinkle the chestnuts and lemon rind over the top.  This soup is good hot or cold.                                       

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