Curried Calabaza Soup

Curried Calabaza Soup
Curried Calabaza Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 4

    pounds peeled calabaza or acorn squash, cut into 1-inch cubes

  • 2

    tablespoons olive oil

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    garlic cloves, crushed

  • 1/2

    cup diced onion

  • 1/2

    cup diced celery

  • 1/4

    cup bacon drippings (about 5 slices bacon) or olive oil

  • 2

    tablespoons curry powder

  • 1

    tablespoon red curry paste

  • 1 1/2

    teaspoons dried thyme

  • 1

    bay leaf

  • 1

    quart chicken stock

  • 2

    cups heavy cream

  • Salt

  • White pepper

  • Garnish: toasted almonds and sunflower sprouts

Directions

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 to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: