HUBBARD SQUASH WITH CURRY POWDER AND WORCESTERSHIRE SAUCE FOR THE SOUP KITCHEN: ENJOY DAN:

HUBBARD SQUSH SOUP (MY WAY) WITH PEANUT BUTTER by CHEF DAN:

Serves 30-40        (SOUPS-ON)

INGREDIENTS:

1/4-cup butter

2 Hubbard squash about 10 pounds

3 tablespoons grape-seed oil

3 onions, chopped

7 garlic cloves, minced

1 tablespoons curry powder

1 tablespoon crushed red pepper flakes

52 cups chicken broth

2 teaspoons ground nutmeg,

2 teaspoons cumin

1 teaspoon ground coriander

1 tablespoons Worcestershire

1 cup peanut butter

1/4cup lemon juice

DIRECTIONS:

1.     With a small AX, chop Hubbard quash into 10-12 pieces.

2.     Remove seeds and pulp.

3.     Add  the oil to the inside of the squash.

4.     On 2 cookie sheets lie squash upside down and bake for at least 45 minutes

5.     Set aside and let cool.

6.     When cool, scoop out the cooked squash and set aside.

7.     Meanwhile melt the butter in a stock over medium-heat.

8.     Stir in onions, garlic, curry powder, cumin, coriander, and crushed red pepper.

9.     Cook about 10 minutes.

10.                        Stir in stock and bring to a boil, reduce heat and simmer for 5 minutes.

11.                        Remove from heat and stir in lemon juice, nutmeg, Worcestershire sauce and peanut butter.

12.                        Puree the soup using an immersion blender and blend until smooth.

13.                        Return heat to simmer and cook 20 minutes or so.  ENJOY DAN: