Broadmead Friends Meeting Recipes

Curried Squash Soup

Diane Mott

3 lbs of squash, cooked and removed from skins
(mix of acorn, butternut, and random squash)
1 carrot, chopped
1 tart apple, sliced
1 onion, sliced
2 stalks celery, sliced
6 T butter or oil
2 T curry powder (medium to hot)
8 c. veggie broth (or chicken broth)
Salt and pepper to taste
Optional: 1/2 c. heavy cream

Cook squash and remove from skins.
Saute apple, carrot, onion, and celery in butter/oil until soft (about five minutes). Add curry powder and cook two more minutes. Add squash, salt, and pepper. Bring to a boil and then simmer thirty minutes.
Puree soup in small batches in blender/food processor or use an immersion blender. Reheat (and add optional cream). Heat until serving temperature.

Makes approximately twelve cups.

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