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Curried Squash Soup

This is adapted from The Accidental Vegan by Gartenstein.  Very good, it was surprisingly (and pleasantly) sweet.

Cut in half, seed, and lay cut side down on a baking sheet which has sides:

  • 1 butternut squash

Add a few cups water, or whatever the pan will hold, and bake at 400 until tender when piereced with a knife, about 45-60 minutes.  I often bake something else at the same time to save energy, and you can change the temperature to accommodate the other item (350-450) and then just adjust the baking time.  Add water if necessary.

Meanwhile, in a large soup pot, boil:

  • 4 c water
  • 2 carrots, peeled and cut in chunks
  • 1 parsnip, peeled and cut in chunks
  • 1 onion, peeled and quartered
  • 1 T grated fresh ginger
  • 1/2 t ground cardamom
  • 1 t salt

I started this boiling about 20 min before I expected the squash to be done.  I don’t think it matters much, so long as they’re tender before you puree.

Then you scoop the squash out of its shell and add it to the soup.  The recipe says to cook it 15 minutes more.  I think any time in that 15 minutes you can do the next step, pureeing.

I used a slotted spoon to get the veggies and squash into my blender.  It all just fit.  Puree and add back to the rest left in the pot.  Combine, finish cooking if necessary, and serve.

Note: I was thinking next time I might puree the veggies, put them back in the pot, puree the squash, add it to the pot, and then cook 15 min.  That way the blender isn’t so full.

The recipe called for adding at the end:

  • 1 T lemon juice

but as is my way, I forgot about it, and am not sure it needed it.

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