I love this recipe that I got from my daughter. It is sooo easy to modify and as you know, MODIFY is our middle name around here.

INGREDIENTS:

Butter               Vegetable stock

Leek                   Cream

Onion                 Yogurt

Celery                 Cilantro

Garlic                   Coconut milk ( I buy this canned and it is extremely useful and keeps well.)

Thai curry powder or paste

S and P

Pumpkin or butternut squash

 

Okay, here goes-This looks like it has a lot of ingredients, but trust me, you have most of them on hand. I do not like recipes with exotic ingredients that require 1/2 teaspoon of something and leave you stuck with the rest!

Saute in butter:1 medium chopped onion, leek both white and green chopped into small pieces, two stalks of celery chopped, crushed garlic, S and P to taste and curry powder or paste to taste. It is very important that you really do taste this as you go along. It can be too bland or too overwhelmed by the curry very easily. I used about 3 teaspoons of curry powder. Saute until soft but not too glassy.

Add as much vegetable broth as you think will make your amount. This uses about 10 cups. Judge by that. Peel and chop your butternut squash-I used a BIG one-or pumpkin and add to the pot. Boil until all is mushy. This is usually about 40 minutes at a soft boil.

Now you can pour it in batches into your blender and puree, but if you have a hand emulsifier do use this. It makes life so much simpler.

 

When this is done, put the soup into a tureen and add the warmed heavy cream and stir.

Serve with a dollop of plain yogurt or sour cream. If you like cilantro, chop a couple of sprigs and sprinkle. This also adds a lovely touch of color.

 

Yumm, Yumm!