Recipes

As an avid cook, I realized this is a good place to post recipes I want to share with my friends. Here’s the first installment. This is one of my favorites. I have made it dozens of times, and it is always fabulous and everyone loves it:

Curried Pear and Butternut Squash Soup (Courtesy of “The Box”, with Erika’s modifications)

In a large pot, heat I T olive oil over medium heat.

Add, 1 chopped yellow onion and sauté until soft

Add 1 minced clove of garlic, 1 T each curry powder, brown sugar, and ground cumin. Cook while stirring for 1-2 min

Add 6 cups vegetable broth, 1 ½ pounds butternut squash (peeled, seeded and diced), and 4 ripe pears (peeled, cored, and diced).

Bring to boil.

Reduce heat and simmer, covered, for about 30 min, or until squash and pears are very tender.

Remove from heat, cool a bit, and then transfer to blender or processor to puree in batches.

Return to pureed mixture to pot to reheat. Add salt & pepper to taste.

In a separate fry pan, over high heat, quickly brown 2 T whole cumin seed.

Drop the cumin seeds into the soup and stir, releasing intense cumin flavor.

Serve garnish with chopped cilantro and a dollop of plain yogurt, if desired.



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