Friday, May 20, 2005

hubbard squash soup

3 lbs cubed hubbard (or other) squash
3 apples, peeled, cored, quartered
1 medium onion, peeled, quartered
2 tbs vegetable oil
1 tbs brown sugar
6 cups water
salt, pepper to taste

In a medium roasting pan, place squash, apples and onion. Drizzle with oil, sprinkle with brown sugar, salt and pepper and toss to coat. Roast at 375-degrees for 30 minutes; or until lightly coloured. Transfer to a large pot and cover with 6 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes. Purée using a hand-held blender and season to taste. Serve each bowl with a dollop of sour cream.

For Curried Squash Soup: Add 1 tbs (or to taste) of Pataks mild or medium curry paste to the soup while it simmers.

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