Saturday, January 31, 2009

Spicy Squash Soup (Carla)

2 tbsp vegetable oil
2 onions, chopped
1 clove garlic minced
1 stalk celery, chopped
1/4 cup minced ginger root
1/4 cup chopped fresh cilantro
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt and pepper
1/4 tsp grated lemon rind
1/4 tsp tumeric
1/4 tsp hot pepper flakes
8 cups cubed peeled butternut squash (I usually use a large acorn instead - usually it isn't quite 8 cups - or a combination of squash)
1 tomato, chopped
4 cups vegetable stock
1 can coconut milk
1/2 cup fresh cilantro

In a large heavy saucepan heat oil over medium heat. Add onions, garlic, celery, ginger, first amount of cilantro, ground coriander,cumin, salt, pepper, lemon rind, tumeric, and hot pepper flakes. Cook, stirring often, for about 5-8 minutes or until aromatic and onions are softened.
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low, cover and simmer for about 20 minutes or until squash is tender.
In blender or food processor, puree soup, in batches until smooth. Return to saucepan and reheat until steaming. (Or use a hand blender and leave it in the pot the whole time! Can you tell I like mine??) Stir in coconut milk and heat through. Serve garnished with cilantro leaves.

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