Mixed Squash Soup with Lime

Mixed Squash Soup with Lime
by Todd Pelan

A great fall soup playing with as many squash varieties as you can get your hands on, make this dish quite unique.

squash soup #2

When you have your Squash, preheat the oven to 450 Fahrenheit.

Next carefully half your different squashes and place in a large deep oven pan with ½ inch of water to help cook your squash, whilst not burning them. You’ll know when your squash are done when a fork pierces through the skin rather easily.

Next, carefully remove squash from the oven & use a fork to remove the hot squash onto your cooking surface to cool “15min or more”. Also don’t worry about draining the hot water from the pan until it cools as well.

Now, spoon the squash from the skin into a very large cooking pot.

Chop 2/3 of a red onion, 2 carrots, 2 celery stalks.
Mince 4 cloves of garlic.
Add ¼ – ½ of a chili to taste “remember the seeds have the heat”…
Add 6 or so leaves of fresh mint
Add 1 Tbs. of Curry.

Blend to desired texture and heat for about 15 min.
Finish with some left over mint, fresh lime to cool the dish & extra virgin olive oil for its nice flavor.


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