Side Pannel
Curry Winter Squash Soup
Ingredients List
- 1 tb Olive Oil
- 1 Onion -- diced
- 2 Shallot -- chopped
- 3 Cloves Garlic -- chopped
- 1 tb Chopped Ginger
- 1 c Mirin Wine -- * see note
- 4 lb Winter Squash -- * see note
- 1 1/2 pt Chicken Stock -- * see note
- 1 cn Coconut Milk
- 1 tb Curry Powder -- (see note)
- 1/2 ts Chili Powder
- Salt And Pepper
Directions
In hot pan, add olive oil, add onions. After a few seconds add shallots,
add ginger and garlic, saute breifly till you can smell the aroma. Then add
the mirin wine (note: this is an asian wine which is slightly sweet, you
could use any sweet cooking wine you want to or a dessert wine. Also a dry
white wine could be used adding alittle brown sugar to sweeten some.) Cook
to reduce about by half. While it is cooking peel and dice the squash
(acorn, or any squash would be good, hubbard is especially nice, also
pumpkin) ( can mix differant kinds of squash if desired ) (acorn squash is
hard to peel, you could split and remove seeds, roast in 400' oven till
soft and scoop out the pulp for the soup). Add the diced squash to the pan
with onions and shallots. Add the chicken stock (if you want to keep this
vegetarian, you could use a vegetable stock) or you could use water, but
flavor wouldn't be as nice. Add coconut milk, canned or frozen, if
separated upon opening could stir, or just add the way it is) (the coconut
milk adds a demension of flavor to this soup.) Stir. Cook until squash is
tender, if wanting to save time squash could be diced finer, larger cuts of
squash take longer to cook. When squash is tender, add spices. (dry saute
the curry powder in small skillet, a few minutes, by roasting the curry
powder it removes the sandy texture in your mouth and increases the
flavor). Add to soup, along with chili powder. Using a hand held mixer
(like braun) to mix the soup, breaking up some of the squash. (this is
safer then using the blender, as hot liquid could spallter you). After you
could strain if a smooth mixture is needed. This is a hearty, thick soup.
Good with shrimps or scallops, try grilling the scallops and put it on top.
Garnish with roasted acorn seeds or chili powder..
add ginger and garlic, saute breifly till you can smell the aroma. Then add
the mirin wine (note: this is an asian wine which is slightly sweet, you
could use any sweet cooking wine you want to or a dessert wine. Also a dry
white wine could be used adding alittle brown sugar to sweeten some.) Cook
to reduce about by half. While it is cooking peel and dice the squash
(acorn, or any squash would be good, hubbard is especially nice, also
pumpkin) ( can mix differant kinds of squash if desired ) (acorn squash is
hard to peel, you could split and remove seeds, roast in 400' oven till
soft and scoop out the pulp for the soup). Add the diced squash to the pan
with onions and shallots. Add the chicken stock (if you want to keep this
vegetarian, you could use a vegetable stock) or you could use water, but
flavor wouldn't be as nice. Add coconut milk, canned or frozen, if
separated upon opening could stir, or just add the way it is) (the coconut
milk adds a demension of flavor to this soup.) Stir. Cook until squash is
tender, if wanting to save time squash could be diced finer, larger cuts of
squash take longer to cook. When squash is tender, add spices. (dry saute
the curry powder in small skillet, a few minutes, by roasting the curry
powder it removes the sandy texture in your mouth and increases the
flavor). Add to soup, along with chili powder. Using a hand held mixer
(like braun) to mix the soup, breaking up some of the squash. (this is
safer then using the blender, as hot liquid could spallter you). After you
could strain if a smooth mixture is needed. This is a hearty, thick soup.
Good with shrimps or scallops, try grilling the scallops and put it on top.
Garnish with roasted acorn seeds or chili powder..
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