Curried Squash Soup

This fall we went to the Apple House at the University of Minnesota Arboretum and found all kinds of interesting squash.  We bought buttercup, butternut, hubbard, some Asian squash, a blue Australian squash and an italian violin squash.  They are packed into a cooler in our garage waiting to be roasted and made into squash soup or squash pancakes.  If you lack your own supply of fall squash, you can use a 15 oz can of pumpkin to make this recipe.

Roasting squash is easy: Cut the squash in half, scrape out the seeds and place the halves cut side down on a baking sheet with sides or a baking pan. If your squash looks dry, you can add a little water in the bottom of the pan.  Roast at 350 until the squash is tender when poked with a knife.

Curried Squash Soup
Adaped from Parade Magazine
Serves 4-5

1 Tbsp canola oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/4 tsp ground cardamom
1/4 tsp salt
1/4 tsp pepper
2 cups chicken broth (check for gluten)
2 cups of mashed roasted squash (or a 15-oz can of pumpkin)
1 12-oz can evaporated milk
6 Tblsp plain yogurt
Fresh parsley, for garnish

In a large pot heat the oil over low heat for 30 seconds.  Add the onion and cook 3 minutes or until soft. Add garlic and cook 1 minute. Stir in spices, salt and pepper and cook one more minute, stirring.

Whisk in broth and squash.  Bring just to a boil, reduce heat to low and simmer for about 15 minutes, stirring occasionally.  Add milk and simmer for 2 minutes.

Using an immersion blender, puree the soup until smooth.  Add more broth to thin the soup if desired.  Ladle into bowls and serve with parsley and a dollop of yogurt.  Add pepper to taste.

This makes a simple weeknight dinner served with slices of baguette and some cheese.