Monday, November 16, 2009

Pioneer Woman's Carrot and Squash Curry Soup

(Image from Pioneer Woman)

I made PW's Carrot and Squash Curry Soup a few nights ago and my whole family, even my 3- and 1-year-olds, enjoyed it. I had a massive yellow squash from my in-law's garden to use up, and this was a great way to get everyone to eat it.

I think I used 4 cans chicken broth, minus a cup (and no wine). Also, I like curry, but I though 1 Tablespoon of the stuff was a bit heavy in this. I'll add less next time. But really, this is good soup! We ate half of it, and put the other half in the freezer for later.


* 3 Tablespoons Olive Oil
* 5 cloves Garlic, Minced
* 1 whole Large Onion, Diced
* 3 whole Carrots, Washed And Sliced Thin
* 4 whole Yellow Squash (sliced)
* Salt To Taste
* 1 Tablespoon Curry Powder (more To Taste!)
* ½ cups Dry White Wine (optional)
* 48 ounces, fluid Chicken Broth
* Heavy Cream (optional)

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder.

Pour in wine if using. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using an immersion blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. If you’re feeling naughty, drizzle heavy cream over the top.

1 comment:

Liz Johnson said...

I made this the other day as well, and I loved it! I agree, the curry taste was pretty strong, so I'd probably try doing 2 teaspoons or something next time.