Acrylic on panel. 16″x 20″. Link to my website.
… and now to cook and eat
Curried Squash Soup (adapted from RICARDOcuisine.com)
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 tbsp fresh ginger, peeled and chopped
- 2 tbsp olive oil
- 5 cups peeled, seeded and diced butternut or buttercup squash (I used the one in the pic)
- 2 tbsp mild curry powder
- 1 tsp dry mustard
- 5 cups chicken broth
- 1 tbsp heavy cream
- Fresh herbs (parsley or cilantro) to taste
- Salt and pepper
In a pot over medium heat, soften the onion, garlic and ginger in the oil. Add the squash, curry powder and mustard. Cook for about 2 minutes. Add the broth and bring to a boil.
Cover and simmer over low heat for about 20 minutes or untill the squash is tender.
Puree the soup until smooth. Season with salt and pepper.
Pour the soup into bowls. Garnish with a drizzle of cream, sprinkle some chopped herbs