Friday, September 16, 2011

Curried Squash Soup

I made this soup in 2010 for the bridal shower for my now "daughter-in-love", Kiara.  (We like to use that term rather than "daughter-in-law" since we love her dearly!) Several people asked for the recipe.  This year this soup will be made with the Pink Banana Squash from our garden, which is gigantic!  Tom's grand sense of fun is seen in this photo of him with one of these winter squash.  It really is supposed to be this big and on Sunday he roasted the first of about 10 such squash from our garden.  It was exquisite!
3 cups peeled and cubed winter squash (butternut or pink banana or similar)
1 cup chopped onion
2 Tablespoons olive oil
2 teaspoons curry powder
4 cups chicken stock
1/8 teaspoon ground thyme

Roast the peeled, cubed squash in the oven by placing it in a  9 x 13" baking pan, cover it with foil, and let it bake for about 30 - 45 minutes at 375 degrees, until tender.  When the squash is finished cooking, heat the olive oil in a large pan.  Add the onions, and saute them until translucent.  Add the curry powder and cook about 2 more minutes.  Add the roasted squash cubes, chicken stock, and thyme.  Simmer on medium-low for about 30 minutes.  Puree to desired consistency.  If you prefer a thinner consistency, add a bit more chicken broth or water.  Decorate with a swirl of kefir and a sprinkle of paprika, if desired.

Nutrition: (using purchased low-sodium chicken broth)

Servings per recipe: 8
Serving Size: 1 cup  (approximate)                                  
Calories: 75
Total Fat: 4 g
Cholesterol:  3 mg                  
Sodium: 484 mg
Total Carbs: 11 g         
Dietary Fiber: 3 g
Protein: 2 g

Summer Squash and Leek Soup

The leeks are ready to use in Tom's vegetable garden, and....we have more crookneck summer squash.   This recipe is an adaptation of one from the Williams-Sonoma Collection Series, Soup and Stew, by Diane Rossen Worthington, 2004.  It is creamy and delicious!  The original recipe used whole milk, but I omitted that and it was still great.

Leeks and onions from garden

3 Tablespoons olive oil
2 leeks, white and light green parts only, cleaned and finely chopped
6 small crookneck summer squash, about 1 1/2 pounds
2 garlic cloves, minced
4 cups chicken broth
3 Tablespoons finely chopped fresh basil
2 Tablespoons finely chopped fresh chives
2 teaspoons fresh lemon juice
salt and freshly ground pepper, to taste

In a soup pot over medium heat, warm the olive oil.  Add the leeks and saute until softened, about 5 minutes. Add the squash and saute until lightly browned, about 5 minutes more.  Add the garlic and cook for 1 minute more.  Add the stock and cook, partially covered, until the squash is very tender, about 15 minutes.  Remove from the heat.  Stir in the basil, chives and the lemon juice. Puree until smooth.  Season with salt and pepper.  Gently reheat the soup over medium-high heat.  Ladle the soup into bowls and garnish with extra chives or basil, if desired.  Serve immediately. 


Soup is cooking

Servings per recipe: 10                              
Serving Size: 1 cup
Calories: 64
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 34 mg
Total Carbs: 5 g
Dietary Fiber: 1 g
Protein: 2 g