Title: Curried Squash Bisque
Categories: Vegetable Herb Soup
Yield: 6 Servings

1	tb	Canola oil
1	lg	Onion; diced
1	c	Celery; sliced
2	lg	Tomatoes; diced
4	cl	Garlic; minced
2	ts	Fresh ginger; minced
2	ts	Curry powder
2	ts	Ground cumin
1	ts	Dried thyme
1	ts	Salt
1/2	ts	Freshly milled black pepper
4	c	Butternut, red kuri, or
		. buttercup squash; peeled
		. & diced
5	c	Water
3	c	Spinach; coarsely chopped
		. *OR*
		Kale
1/4	c	Fresh parsley; chopped

Thyme and parsley heighten the penetrating flavors of curry in this savory soup, and bright yellow or orange winter squash gives it a slight sweetness.

DIRECTIONS:

In a large saucepan, heat the oil. Add the onion and celery and saute for 5 minutes. Add the tomatoes, garlic and ginger, and saute for 3 minutes longer. Stir in the curry powder, cumin, thyme, salt and pepper, and saute stirring frequently, for 1 minute. Add the squash and water and simmer, covered, for 25 minutes, or until the squash is tender. Stir in the greens and parsley and cook for 10 minutes longer, or until the greens are tender.

Let the soup cool slightly. Then process in a blender or food processor fitted with a steel blade for about 10 seconds, or until smooth. Reheat if necessary, pour into serving bowls, and serve hot. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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