Cold Curried Squash Soup

Name: Cold Curried Squash Soup
Yield: Serves 8
Cuisine: American
Ingredients: 1 tablespoon coriander seeds; 2 teaspoons hot red pepper flakes; 2 teaspoons cumin seeds; 2 teaspoons ground turmeric; 1 large acorn or butternut squash (about 2 pounds); 3 tablespoons unsalted butter or olive oil; 2 bay leaves; ½ teaspoon ground ginger; 4 cups chicken or vegetable broth, preferably homemade; Yogurt cheese and chives for garnish; 1 carrot, peeled and chopped; 2 garlic cloves, minced; 1 celery rib, chopped; 1 medium onion, chopped; 1 teaspoon black peppercorns; 1 small cinnamon stick (about 3 inches); ½ teaspoon (about 12) whole cloves

Preparation info

Serves
8

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

Try this soup in the late summer, when the winter squash begin to appear. To make yogurt cheese simply drain plain yogurt in a cheesecloth-lined sieve until it is very thick. For distinctive, bright curries, it’s best to make your own spice blends, but you can substitute 1 tablespoon of commercial curry powder if you prefer.

Ingredients

For the curry powder

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2

Americas
United States
Dinner
Winter
Gluten-free
Summer
South Carolina
Soup

Method

To make the curry, roast the coriander and cumin seeds in a skillet over medium-high heat until they begin to jump around and little whiffs of smoke appear. Do not let them burn. Transfer them immediately to a spice mill or blender, add the remaining ingredients, and grind well. This makes about ¼ cup;