Nothing is more satisfying and nutritious to me than a delicious seasonal soup on cool Autumn day.
As promised here is another one of my favorite fall recipe ideas using fresh seasonal veggies. This soup recipe is packed with nutrition and is one of favorite fall soup standbys. You’ll discover it’s a rich and wonderful blend of squash, curry and cilantro.
Harvest Squash Soup (With Curry & Cilantro)
1 onion, medium, chopped
3 cloves garlic, minced
2 carrots, medium, peeled and chopped
4 cups acorn squash, peeled, seeded and chopped
2 tbsp margarine
1 tsp curry powder
1 tsp ground cumin
4 cups water
4 packets OXO chicken bouillon
3 tbsp fresh cilantro, chopped
1/4 tsp hot pepper sauce
salt and pepper
In a large saucepan on medium heat, sauté onion, garlic, carrots and acorn squash in margarine for about 5 minutes. Blend in the curry and cumin and cook for another minute or so. Add boiling water and OXO. Bring to a boil. Reduce heat and simmer until all vegetables are tender (about 25 minutes).
Purée using a blender or food processor until smooth. Stir in chopped cilantro and hot sauce. Garnish with sprig of cilantro and season to taste with salt and pepper.
Published by Sherrie Le Masurier on October 10, 2006 05:06 PM
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