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Curried Squash Soup


2-3 Squash
½ tsp cumin
2 Cans Chicken Broth
½ tsp curry
1 onion, minced
½ tsp cayenne
3 cloves garlic
½ tsp mustard powder
salt & pepper
1 tbsp EVOO
1/4 cup sour cream
1 small bunch cilantro

Cook onions in EVOO and add garlic. Add squash and spices. Add broth and bring to boil. Lower to simmer and cook for 20 to 30 minutes. Blend with hand blender.  Place in bowl, add a dollop of sour cream, a few sprigs of cilantro and serve.

George Christidis