Squash Curry Soup Indian

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Squash Curry Soup

 

2 acorn squash or one medium large butternut squash

1 tsp. olive oil

1/2 cup onion, minced

2 cloves garlic, minced

1 small red bell pepper, seeded and diced finely

1 tbsp. dry sherry or white grape juice

2 cups vegetable stock

1 cup orange juice

1/2 tsp. cumin powder

1/2 tsp. ground coriander

1 tsp. grated fresh ginger

1/4 dry mustard

1/4 to 1/2 tsp. cayenne pepper

1/4 tsp. white pepper

1/4 cup yogurt

salt to taste

 

Preheat oven to 350 degrees.

Split squash lengthwise and bake split side down until

soft.(40 minutes)

Discard seeds and scoop flesh and mash well.

In a large pot, heat oil, add onion and sauté'

Then add garlic, bell pepper and sherry. Cook for 5

minutes, add all the other ingredients with the mashed

squash, except the yogurt.

Bring to boil, lower heat and simmer for 30 minutes.

Remove from heat, cool slightly and puree in a

blender.

Remove and stir in the yogurt. Check seasoning and

serve hot.

Serves 4.