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Sunday, October 29, 2006

Curried Squash Soup

1 medium size squash
1 small onion chopped
1 vegetable bullion cube
1 teaspoon sugar
1 teaspoon red curry paste (for spicy soup) or ½ teaspoon (for less spicy soup)
Salt to taste
Parsley to garnish

Cut squash and clean out the seeds. Peel the skin off and cut into smaller pieces. Put into a pot with enough water to just cover and bring to a boil. When squash is soft mash with a potato masher or fork. Add the onion, bullion cube, sugar, red curry paste and salt to taste. Add water if too thick. Simmer over a medium to low heat until onion is soft. Pour mixture into a blender and puree. Pour back into pot and simmer on low heat for about 5 min.

To serve, pour into soup bowls and garnish with a sprig of parsley.


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