Monday, November 2, 2015

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP ENJOY DAN:

ROASTED AND CURRIED BUTTERNUT SQUASH SOUP by CHEF DAN:
Serves 4

INGREDIENTS:
1 3-4 pound butternut squash, halved, and seeded
2 onions, peeled, and quartered
3 garlic cloves, peeled and left whole
6 cup vegetable broth
1 bay leaf
1 teaspoon EACH brown sugar, Tandoori masala, sumac, turmeric, and smoked paprika
1/2-teaspoon EACH Turkish dried oregano, cinnamon, cumin, and coriander
Pinch of nutmeg
Sea salt and freshly ground black pepper to taste
1 cup plain yogurt
1/4-cup fresh parsley

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.   Place squash halves, and onion, onto a prepared baking sheet.
2.   Wrap garlic in aluminum foil and set with squash and onions.
3.   Roast 45-60 minutes, remove from oven and let set to cool.
4.   Squeeze garlic cloves out of their skin and pace in a blender.
5.   Scrape the flesh from the squash and place in the blender along with onions.
6.   Puree until smooth, adding some broth if needed.
7.   Transfer the pureed mixture to a stock pot.
8.   Add broth, and season with bay leaf and next 12 ingredients:
9.   Bring to a boil; reduce heat cover and simmer for 12-15 minutes.
10.                Remove from heat and stir in yogurt.
11.                Remove bay leaf and garnish with parsley.

FOODIST DAN:                                                                      BON-APPETITE!!                


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