Cold Curried Squash Soup

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

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
Summer
South Carolina
Winter
Soup
Gluten-free

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;