On a cold winter's day nothing satisfies more than
a big bowl of hearty soup.
Two nights ago I made this creamy curried winter squash soup....
here's my simple recipe:
and 5 cups of water mixed with 4 tsp of chicken "Better than Boullion" .
Simmer for 15-20 minutes, add curry, Thai Green curry paste and pepper to taste.
Do not add any salt as there is plenty in the boullion.
Blend well with an immersion blender or use your regular blender.
(you really need an immersion blender-less fuss and easier!)
Simmer a bit more, ladle into big warm bowls and garnish with
chopped parsley and toasted slivered almonds....yum.
Serve with biscuits and enjoy!
I haven't mastered it yet and the best outside of France is found
at NW Portland's Fenouil restaurant.
We each had a big bowl just yesterday....simply divine!