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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Sunday, June 05, 2005

Currried Butternut Squash Soup

And just in case you have some squash left over from last season...Golombek* offers this fragrant treat. *G needs a refresher course on how to post elstwise she would do this herself.

Currried Butternut Squash Soup

1 lb. butternut or other winter squash, in chunks (weight after seeds, peel removed)
1 medium leek, white part, chopped (or small onion)
2 garlic cloves, peeled and crushed
1 large shallot, peeled and chopped
1/2 c. celery tops or parsley, chopped
2 tbs. olive oil
1 -2 bay leaves
1 tsp. cumin seed
1 tsp. cardomon seed (removed from pods)]
1 tsp. coriander
6-8 peppercorns
1 small dried hot red pepper (optional)
salt to taste
1 qt. chicken stock, defatted
1 pt. water
1/2 - 1 c. yogurt

Saute leek, garlic, and shallot in olive oil until translucent. Add celery/parsley, spices, and salt. Saute until celery/parsley is bright green. Add squash, stir fry for a few minutes until hot. Add stock and water, bring to a boil. Lower heat and simmer until squash is falling apart, and cooked down to about 5 cups. Cool, then puree in blender. Return to pot and reheat gently. Top each serving with a generous dollop of yogurt.


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