Food Network Follow Up

So the chicken stock bubbled away, and the whole house smelled wonderful! Cooked the stock with carrots, celery, onion (all sauteed briefly before adding the water), bay leaf and some rosemary.














Chance was a darling watching all the activity up in his high chair. After about 10 minutes, he wanted to get going though. That was OK, 10 minutes was all I needed to get the pot ready to simmer.















The resulting Curry Squash Soup was very good, and the spice improved overnight. As I didn't have a recipe for this, I had to taste it along the way and make adjustments. By the time I was done cooking I had about 15 spoons in the sink to wash!

Curry Squash Soup

Saute 1 onion, roughtly chopped in butter in a soup pot. Immediately add ginger, cinnamon, curry and chili powder. This "cracks" the oils from the spices. Add a small amount of garlic salt if you like, and black peppper. Once the onions are cooked through, turn up the heat to high and add some cold milk, chicken stock, whatever to deglaze the bottom of your soup pot.

Puree the squash cooked in the casserole from last night in food processor (blender would work too, I think) with a small amount of milk. I had a large yogurt container full (about 1 L) along with the sauteed onions and spices.

Put the squash puree into the soup pot along with about 1/2 L chicken stock. Add milk to get desired creaminess. Add a little more fresh curry to brighten up flavour. If you like spice (we do), add a good 10-15 dashes of tabasco sauce.