Curried and Creamed Carnival Squash

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Here’s a winter squash soup that’s hearty enough to be a full meal.

Split a carnival squash (or any other winter squash) and remove the seeds. Bake it cut side down on a cookie sheet at 350 degrees until it softens. Remove it from the oven and when it cools peel it and discard the peel. Puree the flesh in a food processor until it’s smooth.

In a large sauce pan heat a little olive oil. Add 2 or 3 tablespoons of Madras Curry Powder – recipe available in The Tasteful Muse, Volume Three – heat the curry powder just a little and then add squash puree. Continue stirring. Once this is well mixed and the squash is almost hot add 5-6 ounces of plain Greek yogurt. Stir the soup until everything is mixed well and start tasting it. Make adjustments to the seasoning as needed. You may want to add more curry, or freshly ground pepper, or salt. The soup will likely be too thin at this point so add a little milk at a time to get it to the consistency you desire. If you want it to be a little richer then use cream instead of milk.

Be careful not to let the soup hit a full boil, it will separate. Once it’s thoroughly heated and you approve of the flavor and consistency it’s ready to serve. I like to serve mine with strips of baked tofu and a spoonful of black beans.

Until next time… Release YOUR Bon Vivant and Savor Your Life!

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