butternut squash & apple soup
This soup is still simmering away on the stove, so I have no idea how exactly it will taste, but if I can go by smell alone, "Damn! This is fine soup!"
1 small butternut squash
1 granny smith apple
1 onion
1 T butter
3 cloves garlic
water to cover
vegetable bullion
1 t thyme
1/4 t cinnamon
1/4 t ginger
1 t cumin
1 t corriander
1 t red pepper flakes
1 T curry paste
salt to taste
Melt butter into a heavy pot. Add the cubed onion, garlic and apple to the pot and saute until translucent and soft. Add a dash of salt. Add cubed squash to the pot and mix in all the spices. Cover the vegetables with water and let simmer until squash is soft and the mixture is fragrant, about 30 minutes. Taste and reseason if necessary. Puree and serve with a dollup of yogurt.
Sunday, October 16, 2005
curious orange.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment