When all of THIS began somehow it didn’t feel like a time to blog about enjoying food or anything else for that matter. But recently a dear friend said she thought getting back to sharing recipes from my kitchen with my friends would be a good thing. You know what - I think she’s right and I hope you agree- so here goes. This is a recipe where all of the ingredients are hopefully available to you.
Since it basically comes down to four things plus a little olive oil, I think we’ve got this. The recipe contains no flour which has become as rare as toilet paper, no eggs, no sugar, and no meat – so there you go. This is a marvelous soup that can be served hot on a miserable day like yesterday or chilled for a delightful treat on a warm sunny day. The recipe is for a curried squash soup and even people who think they don’t like squash seem to love this. It’s silky and velvety without the addition of any cream making it figure friendly, and the little pop of curry is unexpected and delightful. The list of ingredients is forgiving – substitutes are allowed and creative garnishing is encouraged!
It all comes down to slicing two squash and an onion and sautéing them in a little olive oil for a few minutes. Add the curry powder, give it stir, and then add the broth for a short simmer. Cool the whole thing down just a bit and pour it in the blender for a quick spin.
Garnish is optional. A dollop of sour cream or yogurt is nice. If you happen to have any fresh herbs available, use them – basil, tarragon, chives, even thyme make for a nice addition, but barring that a grind of fresh pepper is lovely. This is about the friendliest recipe around. It even accommodates you by keeping well in the fridge for a few days.
Here is the thing, I miss my friends, my activities, my mom who I wave to in her 5th floor residence, and I know everyone feels the same way. But here is a sunny little soup -- bright, fresh, and pretty. I hope you make it soon. I hope you are finding things to make you happy and I would love for this is one of them. Enjoy!
Curried Squash Soup (Hot or Cold)
Ingredients
2 yellow squash, diced
1 onion, diced
1 tsp curry powder
4 cups chicken broth (may sub vegetable broth)
2 tsp olive oil
(Salt and pepper to taste)
Optional garnish: sour cream or yogurt, fresh herbs or ground pepper
Directions
In a large pot sauté squash and onion in olive oil to a large pot over medium high heat for about 5 minutes to soften.
Stir in curry powder and cook a minute longer.
Add broth and simmer over low heat for 25-30 minutes.
Cool briefly before adding to a blender to puree until smooth.
Serve hot or chilled with garnish if desired.
