Finger Squash Curry Soup
1 cup chopped onion
4 peeled and chopped carrots
5 cups cooked squash (see below)
1 tbsp Olive Oil
½ tsp black pepper
1 tsp curry powder (I used an imported Korma mix)
½ tsp Garam Marsala
1 qt organic vegetable stock
¼ tsp kosher salt
4 tsp honey
Cook the Finger Squash (can be prepared ahead of time) Cut it in half. Oil the bottom of a baking sheet and place cut side down on the sheet. Bake at 350 for 45-50 min. Take out and let it cool to the touch, scoop out the flesh from the main body with a table spoon , slice each finger of the squash in half and scoop out the flesh. Soup Preparation Sauté onion and carrots in olive oil until tender, about 8 min. Add this mixture plus some stock to your food processor. Blend until smooth. If your processor is large enough, add all remaining ingredients and blend until smooth. If you do not have this capability, simply process in batches. Add mixture to a large sauce pan and reheat. This soup is best if it can sit for a while as the flavors meld. Be cautious not to overheat. I would let it set until just before serving and reheat. Serve topped with fresh Cilantro.
Submitted by: a Grant Family Farms CSA Member
