Curried squash soup A thick, delicious, easy vegan soup. I used to sell it at the farmer’s market, and I made it last week with a class of 5th and 6th graders. The recipe is given in proportions, for pan size, rather than in exact amounts – so you can scale to a batch of any size. Olive oil Onions (I use red, yellow, and white onions) Garlic (1 large clove per quart of soup) Butternut squash Apples Curry (1 tsp per cup of soup, but season to taste) Salt, pepper to taste Whatever pan size you’re going to use, put olive oil in to cover the bottom. Add onions to fill the pot half full. Add the garlic. Caramelize the onions on low. In the meantime, peel and chop the butternut squash. Once the onions are caramelized, down to 1/5 of the pot, put in enough squash to bring it to 3/4 full. Add a couple of apples that have been peeled and quartered. Add water to not-quite cover – let it simmer down. Add curry, salt, and black pepper to taste. When it’s cool, blend it with a food processor, blender, or immersion blender.Recipes
Posted on: Sat, 20 Jul 2013 11:16:02 +0000
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