Curried Winter Squash Bisque
By PutoPinoy on Tuesday, February 17, 2009 At
Tuesday, February 17, 2009
Ingredients:
- 2 tbsp. butter
- 6 scallions, finely chopped
- 1 clove garlic, minced
- 1 sm. green pepper, finely chopped
- 1/4 c. fresh parsley, chopped
- 2 tsp. chopped fresh basil or 1/2 tsp. dried
- 2 lbs. butternut squash, peeled, seeded, cubed
- 1 smoked ham hock
- 1 can (14 oz.) plum tomatoes
- 4 c. chicken broth
- 1/2 tsp. ground allspice
- 1/4 tsp. ground mace
- Pinch of fresh grated nutmeg
- 2 tsp. curry powder
- Salt & pepper
- 1 c. of milk (optional)
- Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes.
- Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring occasionally.
- Add squash, toss to coat. Add ham bone, tomatoes and broth, allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone.
- Puree soup in batches in a blender, being careful - hot liquid will expand. Stir in curry powder and milk, if desired.
Labels: Vegetable Recipes
