Soup, delicious, soul-warming soup. And one that features a winter vegetable like butternut squash. The added surprise of fresh ginger really wakes this version up. Highly recommended. I may double the amount of squash next go round.
Curried Squash Soup
a page in The New Mexican newspaper, found on an airport floor
1 large butternut squash
1/4 c olive oil
2 c onions, chopped
1/2 c green pepper, chopped
3 cloves garlic, chopped
1 T curry powder
8 c stock
2 c crushed tomatoes, with liquid
1/2 tsp dried sage
1 T ginger, peeled and grated
Cut squash in half and place cut-side down on a cookie sheet. Bake at 350 until soft, about 50-60 minutes. Peel squash, and using a hand masher, gently mash it so that large pieces and brown edges remain intact.
Heat oil in large, heavy pot over medium heat. Add onions and bell pepper; saute until vegetables soften, about 10 minutes.
Add garlic and curry powder and stir 1 minute.
Add mashed squash and remaining ingredients, mix well and bring to a boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently.
Season with salt and pepper. Puree until smooth. Serve warm.