Curried Calabaza Soup

Curried Calabaza Soup
Photo by Jean Allsopp

Ingredients

  • White pepper
  • 1 tablespoon red curry paste
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf
  • 2 tablespoons curry powder
  • 2 cups heavy cream
  • Garnish: toasted almonds and sunflower sprouts
  • + 10 more ingredients
    • 4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • ¼ cup bacon drippings (about 5 slices bacon) or olive oil
    • 1 ½ teaspoons dried thyme
    • 2 garlic cloves, crushed
    • Salt
    • 1 quart chicken stock
    • ½ cup diced onion
    • ½ cup diced celery

Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside. Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir t...

View full recipe at My Recipes

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