Squash Soup

3 lb. winter squash (any variety will do - acorn, butternut, etc).
1 bulb garlic
14 cup canola oil
2 medium onions (finely chopped)
2 medium tomatoes (finely chopped)
12 tbsp. ground cumin
2 tbsp. ground coriander
1 tsp. turmeric
1 tsp. cinnamon
1 tbsp. salt
7 cups water
12 cup coconut milk

Heat oven to 375 F. Cut squash in half lengthwise, scoop out the seeds and place cut side down on an oiled baking sheet and bake until flesh can be cut easily. Roast the garlic at the same time.
Let cool.
Prepare the curry by heating oil in a large pot. Add chopped onions and cook on medium-high until brown (8-10 minutes). Add the tomatoes, cumin, coriander, cayenne, turmeric, cinnamon and salt and cool for five minutes on medium heat, stirring frequently.
Scoop out squash and garlic and add to the curry mixture. Blend everything thoroughly and then bring to a gentle boil.
Add coconut milk, heat and serve.
| Added: Nov 03, 7:07 pm | Views: 1355 | 0 Comments - Post a Comment Below! |

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