I found this recipe by accident. I ordered groceries online to have them delivered and ended up getting a calabza squash that I wasn't expecting. So I needed to find something to make w/ it. I found this recipe and figured I'd give it a shot since I already had most of the ingredients on-hand. Keep in mind, I cook a lot but I've never made a soup. So I thought this would be a good way to try something new. I pretty much stuck w/ the recipe as is with only some minor changes. I didn't have celery so I didn't include it but I put in a little more onions. I didn't have 2 full cups of cream so I put in some milk to make up the difference. At the end, I didn't use a blender or a strainer. I simply used a handheld mixer w/ a single blade and it worked perfectly to get the right consistency. I have to say, it turned out WONDERFULLY!! I couldn't have been happier w/ the result. It was rich and creamy. Full of flavor and not too spicy. I couldn't stop eating it! I would certainly make this again and would have no reservations about serving it to guests.
Curried Calabaza Soup
Photo: Jean Allsopp
Yield: Makes 12 cups
- 4 pounds peeled calabaza or acorn squash, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, crushed
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup bacon drippings (about 5 slices bacon) or olive oil
- 2 tablespoons curry powder
- 1 tablespoon red curry paste
- 1 1/2 teaspoons dried thyme
- 1 bay leaf
- 1 quart chicken stock
- 2 cups heavy cream
- White pepper
- Garnish: toasted almonds and sunflower sprouts
- Combine first 4 ingredients on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes or until squash is tender. Set aside.
- Sauté next 3 ingredients in bacon drippings in a large skillet until tender. Stir in curry powder; toast 30 seconds. Add calabaza, curry paste, thyme, and bay leaf; stir to combine. Add stock and cream; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
- Puree mixture in a blender, pour through a wire-mesh strainer, and press with the back of a spoon. Season with salt and white pepper to taste. Garnish, if desired.
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