|
|
Ingredient |
Amount |
|
Butternut Squash |
1- 2 |
|
Onion |
1 diced |
|
Carrot |
1-2 sliced |
|
Celery |
1-2 stalks sliced |
|
Olive oil |
about 2 tablespoon |
|
Flour |
about 1 tablespoons |
|
Chicken Stock |
1 qt |
|
Butter |
walnut sized piece |
|
Sour Cream, |
1 tablespoon |
|
Ginger Root |
1 "knob" grated |
|
Curry Powder |
To taste |
|
Salt & Fresh Ground Pepper |
To taste |
Puncture the squash with a fork
(to let the steam escape). and cook in a microwave for about 15
minutes (dependent on the power of your oven) - you want the squash
to be soft.
Cut in half use a spoon to
separate the seeds and discard. Use the Spoon to scrape the flesh of
the squash from the skin.
In a medium saucepan pour about
one tablespoon of oil heat. Add the onion celery and carrots - sweat
them till they are soft. You do not need to caramelize the vegetables.
Add the balance of the oil
and the flour stir until the flour seams to disappear. Cook for a few
more moments.
Add the broth and heat through.
Add the squash and heat through
again. Using a Stick blender combine all the cooked vegetables -
the soup will thicken.
Add the curry salt and pepper to taste.
Just before you are going to
serve it add the knob of butter and stir it until it is melted.
Ladle into soup bowl garnish with
the sour cream and freshly grated ginger.
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