CURRIED WINTER SQUASH BISQUE

Ingredients:

  • 2 tbsp butter
  • 6 scallions, finely chopped
  • 1 clove garlic, minced
  • 1 small green pepper, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tsp chopped fresh basil or 1/2 tsp dried
  • 1 smoke ham hock
  • 1 can (14 oz) plum tomatoes – fresh if in season
  • 4 cups chicken broth
  • 1/2 tsp ground allspice
  • 1/4 tsp ground mace
  • pinch of fresh grated nutmeg
  • 2 tsp curry powder
  • salt and pepper
  • 1 cup of milk (optional) – I like cocoanut milk with this adds flavorP

Prepare:

 1.  Melt butter in a large saucepan over medium low heat.  Add scallions.  Cook 2 minutes. 

2.  Add garlic, green pepper, parsley and basil.  Cook 5 minutes, stirring occasionally. 

3.  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.  4.  Puree soup in batches in a blender, being careful – hot liquid will expand.  Stir in curry powder and milk, if desired.  Serves 6 to 8.

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