It seems its been a few weeks since I shared any recipes. I’ve still been cooking, just not taking pictures of any of it 😉 Just eating it instead. Today I’m sharing a soup I made up a few weeks ago over the Christmas holidays.
I grew a lot of these squash in my garden this year and Ive still got them hanging around in my cold room. They make a lovely soup on the cold days of winter.
- 1 Large Spaghetti Squash
- 2 large shallots, chopped
- 2 stalks celery, chopped
- 3 Tbsp butter
- 3/4 cup half and half cream
- 3 cups good chicken stock
- 3 cloves of garlic
- 1/2 tsp mild curry powder
- 1 tsp dried cumin
- 1 tsp salt
- Preheat your oven to 425 degrees.
- To roast the squash, cut it open and clean out the seeds and place the opened squash onto a cookie sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with salt and pepper, dried cumin and dried cardamon.
- Bake in the oven for 30-40 minutes or until you can pierce the flesh easily with a fork.
- After the Squash is done, scoop it out and set aside. You want 8 cups of squash.
- In a large soup pit with a thick bottom, melt the butter and then add in the shallots, garlic and celery. Cook for 1-2 minutes or until the celery is soft.
- Add in reserved squash along with chicken stock, curry powder, cumin and salt.
- Bring to a soft boil. Add in cream and warm it up.
I served it with grated parmesan on top. Yummo!
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