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Butternut Squash Soup

2 1/2 lb Butternut squash; peeled and seeded
3 c Water
2 md Onion; chopped
1 lg Sweet red pepper; seeded, chop fine
2 Cloves garlic; pressed
3 tb Vegetable oil
1 ts Ground cumin
1 ts Ground coriander
1 ts Ground ginger
1 ts Dry mustard
1 ts Curry powder
1/2 ts Salt
1 c Orange juice
1 ts Lemon juice
1/8 ts Ground red pepper
1/4 c Fresh goat cheese
1/4 c Water

Cut squash into 1" chunks; combine with 3 cups water in large sacepan. Bring to a boil over medium high heat; cover, reduce heat & simmer for 10 minutes or until sqaush is tender. Drain, reserving cooking liquid; set both aside.

Cook chopped onion, chopped sweet red pepper and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, 10 minutes or until tender.

Add spices (except ground red pepper) and salt, stirring the mixture well.

Combine half of aquash and half of cooked onion mixture in container of an electric blendder; process until smooth, stopping once to scrape down sides.

Pour blended squash mixture into another container. Repeat process with remaining squash and onion mixture, then return all blended squash mixture to the Dutch oven.

Add orange juice, lemon juice, ground red pepper and cooking liquid to squash mixture. Cook over medium heat, stirring constantly, until thoroughly heated.

Combine cheese and 1/4 cup water, stirring until mixture is smooth and the consistency of sour cream. Dollop into the center of each serving.

Makes 7 cups.

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