Ingredients:
1 large butternut squash, cut in chunks
1 large baking potato, peeled and sliced
1 large onion, chopped
8 cups vegetable stock
1 heaped teaspoon curry powder
1/4 teaspoon each of ground cumin, fenugreek + coriander (or similar spices used in curry)
Chop onion finely and saute in 1-2 ounces of butter until soft. Add sliced potato and saute for 10 minutes, stirring now + then so the vegetables don't stick to the pot. Add butternut squash. Cover the vegetables with a sheet of waxed paper and put the lid on the pot. "Sweat" the vegetables until soft - 20 minutes or more. Add spices, turn up the heat and cook the spices to release their flavor. After a few minutes, add the stock. The amount of stock you add depends on how thick you like your soup. Bring soup to a simmer and cook uncovered for 20 minutes. Let cool slightly then puree in a food processor or blender. Sometimes I add some milk to 'thin' the soup when I serve it. To dress it up, add a swirl of heavy cream.
Recipe courtesy of Alison Semple. If you would like to submit a recipe for our enewsletter, please send to amblerfarm@gmail.com.
