Cold Curried Squash Soup

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

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
Gluten-free
Soup
Summer
South Carolina
Winter

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;