Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Thursday, October 28, 2010

Curried Butternut Squash Soup with Indian Spices

This healthy butternut squash soup is easy to make and tastes great with a mixture of Indian spices.   It's a fall soup -- from its pumpkin color to its crisp coriander smell.

Flesh of 1 baked butternut squash
1 1/2 cups water
1/2 cup coconut milk
2 tablespoons finely grated ginger
1 chopped red bell pepper
1 large finely-chopped onion
2 cloves garlic
2 teaspoons ground cumin
1 tablespoon ground coriander seed
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground hot pepper

 - Bake butternut squash until soft.
 - Clean out the seeds and then scoop out the flesh and place into pot.
 - Add water, coconut milk, and grated ginger to the pot, then bring to boil.
 - In a skillet, saute red bell pepper, onion and garlic.
 - Add ground cumin, ground coriander, cinnamon, hot pepper and salt.
 - Simmer on low heat for one hour.
 - Puree then serve.

Butternut Squash Soup with Chutney

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