I basically made up the recipe for this soup. You can add or subtract ingredient as needed. But it's mighty tasty!
It occurs to me that I don't have a picture of this wonderful creation, so here is a lovely scenic picture of last weekend to get you in the fall food mood.
2 Butternut Squash, raw, peeled and sliced into 2-in chunks. (Alton Brown bakes his first before putting them in the soup, but I didn't take the time for that.)
3 Cups Stock: I used homemade Chicken Stock, but canned or Veggie would work, I'm sure.
Put these in a large pot and start cooking.
Add these spices while it is starting to boil:
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp onion pwdr
1/4 garlic pwdr
1/2 tsp curry pwdr (essentially all of the above is curry pwdr, right? It's just adding extra flavor)
1 Tbsp lemon juice
salt to taste
cayenne to taste
Stir occasionally. After the squash are soft, Use a potato masher or fork to mash them all up. I guess other people with more kitchen gadgets could use one of those little hand-held whippers. Add in about 1/2 cup plain yogurt to make it creamier and a little tarter.
That's it! Hope you find some time to try it out!
p.s. Let me know if it can be improved. I'd really like to know!
p.p.s. This is my 1st post in the Cooking section. I'm usually a stitcher... Hello, everybody!