curried squash soup

ingredients:

• 2 - 3 pounds squash (acorn or butternut)
• 1 medium onion
• 3 cloves garlic; crushed or minced
• 2 carrots; chopped
• 2 Tbsp. olive oil
• 1 tsp curry powder
• 1 tsp ground cumin
• 4 cups water
• 1 veggie bouillon cube
• optional: chopped fresh cilantro, cayenne

method:

Bake squash at 400 f. until softened enough to remove skin; about 25 min.

Remove skin from squash and chop into chunks.

In a large, heavy saucepan on medium heat saute onion, garlic, carrot and squash in olive oil for about 5 minutes.

Stir in curry & cumin and cook 1 more minute.

Add water & bouillon cube, bring to a boil.

Reduce heat and simmer for about 25 minutes, or until all veggies are tender.

Puree in blender until smooth.

Top with optional cilantro and cayenne when serving.




Recipe source: "The North Shore Outlook"; Dec. 2005