still squashin'.

tonight grace and i made our second meal, from the same butternut squash, mentioned in the previous vegetarian cuisine post.

CURRY SQUASH SOUP

Ingredients:

• 2 tbsp. canola or olive oil
  
• 1 onion, diced
• 2 cloves garlic, minced
• 4 carrots, sliced
• 3 stalks celery, diced
• 2 small or one large butternut squash, peeled and chopped
• 5 cups vegetable broth
• 1/2 cup soy milk
• 2 tsp. curry powder
  
• 1 tsp. paprika powder
• 1 cup rice (totally optional)
  

Preparation:

In a large soup pot, sautee the onion and garlic in the oil until onions turn soft, about 3 to 5 minutes.

Add the carrots and celery and cook for another 3 to 5 miutes.

Add the squash and stir just to coat, then add the vegetable broth, curry, and paprika. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.

Cook rice separately. Once it is ready, add to soup.

Stir in the soy milk and season to taste.