Curried Winter Squash Soup

Recipe by Tanya Milosevich

INGREDIENTS

• ½ sweet onion, diced
• 2 cloves garlic, minced
• 2–3 tablespoons olive oil
• ½ teaspoon curry powder (or more if you like a strong curry flavor)
• 2–3 cups Carnival (or other) winter squash, peeled and diced
• 2–3 cups vegetable broth or water (or a combo) just enough to cover squash
• Salt and pepper to taste

PREPARATION

1. Heat olive oil in a soup pot over medium heat and add onion, garlic, and curry powder.
2. Sauté until onions are translucent, then add the squash and broth or water.
3. Simmer until squash is tender, 15 minutes or so.
4. Puree using an immersion blender or another device.
5. Add and adjust seasoning to taste, and serve.

Serves 4. Prep time, 20 minutes; cook time, 25 minutes.

Cook’s note: Carnival squash can be challenging to peel. Here is a good method—start at the base of one side of the stem, and cut the squash in half following its natural recessed ridges. De-seed, then cut slices along the remaining recesses and peel individual slices using a paring knife. This soup would be great topped with crispy, roasted Brussels sprouts or garlic croutons.