Squash Potato Curry Soup

6/8/10


Squash potato curry soup


INGREDIENTS
3 medium sized carrots
2 videalia onions
A little over a pound of petite idaho potatoes
1 acorn squash
1 cauliflower
1/3 jalepeno pepper
Olive oil
Curry power
Cumin
salt/pepper
Honey
Milk
Fresh spinach leaves

DIRECTIONS
1. In a large pot, sautee 1 vidalia onion, 3 carrots, and a little over a pound of petite idaho potatoes (all chopped) with 1 tablespoon of olive oil
2. When they begin to soften, add one acorn squash (microwaved for 5 minutes beforehand to partially cook)
3. Add curry powder, cumin, and salt and pepper to taste. Add honey to taste.
4. Meanwhile, sautee one head of cauliflower, chopped, and 1 vidalia onion in a pan.
5. Add 1 cup chicken broth to pot. Add 1/3 jalepeno pepper after broth comes to a boil. Simmer for a couple minutes.
6. Blend soup in batches, leaving some chunks and adding milk to thin.
7. Put soup back in pot and add cauliflower and combine.
8. Serve with fresh spinach leaves on top.

NOTES: Good with lion's head mushroom on the side!