Curried Squash and Lamb Soup

Name: Curried Squash and Lamb Soup
Yield: Makes 8 cups (2 l); 8 first-course servings
Cuisine: American
Ingredients: 1½ cups ½- inch (1- cm) cubes (¾ pound; 360 g) cooked or raw lamb; 1 tablespoon kosher salt; 2 teaspoons coarsely chopped fresh thyme (or 1 teaspoon dried); 1 clove garlic, smashed, peeled, and coarsely chopped; 2 medium carrots, peeled and cut into ¼-inch (.5-cm) dice; 2½ tablespoons vegetable oil; 2 tablespoons curry powder (East Indian preferred); 1 medium onion, cut into ¼-inch (.5-cm) dice; Bones from 1 leg of lamb, about 1½ pounds (675 g), Jointed and cut up if possible (remove any shards), or 8 cups (2 l) Lamb Stock; 2 medium acorn squash, cut in half, seeded, peeled, and cut into 2-inch (5-cm) cubes

Preparation info

Makes 8 cups 2 l ) ;
8
first-course servings

Difficulty
Medium

Appears in

Soup

By Barbara Kafka

Published 1998

About

This soup can cheer any late fall or winter day. It is made with acorn squash, which will be available then. A double serving and a salad makes a family dinner with some good bread to sop up the last drops.

This soup, as so many are, is a user of leftovers. As I often roast a leg of lamb, I often have them available. Sometimes I have the lamb stock—so quickly made—but the leftover lamb has been long eaten. I just substitute raw lamb for cooked.

Ingredients

Americas
United States
Dinner
Soup
Winter
Gluten-free
Leftovers

Ingredients

Method