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Curried squash and swiss chard soup PDF Print E-mail
Written by Launie Kettler   
Wednesday, 12 October 2011 19:43

 

I saw the worlds prettiest squash at the store and decided to make a curried squash soup. We also had some swiss chard in the refrigerator and that seemed like a natural vegetable to add. I love curried soups because A) they are ridiculously easy to make, and B) they are really versatile. You can add pretty much any vegetable and it's going to be delicious.

 

Curried soup has a long history with us. When Jedd and I were dating I had a standard curry soup that I would make after we would come home from our favorite watering hole. It was ridiculously simple and was great after a couple pitchers of beer. My cooking has evolved since then, so I no longer just heat up chicken bouillon, add frozen mixed vegetables to it and douse it in curry powder. But, every soup is differently delicious given the right circumstance or the right ingredients.

 

 

Curried Squash Soup with Swiss Chard

1 small acorn squash

Olive oil

Salt and pepper

1 large onion, diced

1 inch of grated fresh ginger

4 cups of chicken or vegetable stock (I used Kitchen Basics)

1 bunch of swiss chard, chopped

1 tablespoon of curry powder*

2 teaspoons of cumin

½ teaspoon of cayenne

Preheat oven to 350.

*Use gluten-free curry for gluten-free option

 

Cut the squash in half. Line a large baking sheet with parchment paper and lay the squash on it. Rub the inside of the squash with olive oil and season it with salt and pepper. Roast for 30 to 35 minutes or until the squash is fork tender. Let the squash cool. In a small sauce pan add a tablespoon of olive oil and saute the onions and ginger on medium low heat. When the onion is soft add the chicken broth, cumin, cayenne and curry. Scoop out the flesh of the squash and put it in the broth. While the soup is heating, saute the swiss chard quickly in olive oil until wilted. Add the chard to the soup and let simmer for ½ an hour. Remove the soup from the heat and let cool for at least 15 minutes and then blend with an emulsifier or pulse quickly in a food processor until the desired consistency.

 

Serves 4 as an appetizer or 2 for a main meal.

 

(Photos by Launie Kettler)

Last Updated on Tuesday, 27 December 2011 19:02
 
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Comments  

 
+1 #1 Ginny 2011-10-19 17:21
This sounds great! I've been ready for a new squash soup recipe and the combination of flavors are interesting. Thanks for another great recipe.
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