It’s still winter, friends. Take the chill off with a tasty soup. Here’s a recipe from Dad’s Cookbook: Family Classics from Sunset Beach, which Yardarm compiled, edited, and designed.
This is the last of my soup recipes for now, but it’s a goody. For this beautiful smooth and creamy soup I cook butternut squash until tender and then puree it. The key is how thick you like your soup. If you like it thick and rich, this is your kind of soup. I only use 2 cups of stock and 1 cup water.
1 large butternut squash, peeled, seeded, and cut into 2-inch pieces 1 medium onion, peeled, and sliced (about a cup)
11⁄2 teaspoons curry powder
11⁄2 teaspoons ground cumin
1 cup water (or two if you like your soup thin)
2 cups chicken stock (once again you can make it 3 cups depending on how you like your soup)
2 sprigs fresh mint
1 small leek, trimmed and cut into thin strips (julienne)
1 medium carrot, trimmed and peeled, and cut into thin strips (julienne)
Salt and pepper to taste
So, let’s get on with it.
Place the squash, onion, water, stock, curry powder, and cumin in a pot. Add the mint twigs (stems and all), and bring the mixture to a boil. Reduce to simmer and cover. Cook the soup for about 45 minutes or until the squash is tender.
While the squash is cooking, put the julienne carrots and leeks in a small pot with a cup of stock and bring to a boil. Cook for about 10 minutes, remove from heat and set aside. Once the squash is done put all the ingredients into a blender and puree. Place the julienne carrots and leeks in serving bowls with the broth from the veggies and add the soup.