The Queen Mother's Squash Soup
2 med squash (summer or acorn)
1/2 t. curry 4 c. chicken broth 1/2 t. dry mustard
1/2 c chopped leaks 1/2 t. ginger salt pepper
More or less of the ingredients may be added. Can use both types of squash.Place on cookie sheet: whole, unpeeled squash in 375 degree oven for 1 hour or until soft. (Test by piercing w/knife) Remove from oven and cool. When cool (or warm) peel squash and core. Cut into chunks and place in sauce pan w/chicken stock, leaks and seasonings. Simmer for 1/2 hour. Blend hot soup in small batches in the blender. Correct seasonings. Freezes well.
I made this for my kids a couple of weeks ago and told them all to pretend like they were eating squash baby food. It does have a bit more zest.
1 comment:
This soup is absolutely one of my favorites! If you don't like it so thick, add more chicken stock! Yummy!
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