Because it’s cold, reposting Butternut Squash Soup!


Growing up in the Netherlands we did not eat or have sweet potatoes or yams. Here in the US this pretty orange tuber has stolen my heart.
I love to cook it in the oven. It eliminates the need for a binding agent when used in soups.

Curried Sweet Potato soup with crab.

4 sweet potatoes
4 tbs butter
4 cups broth
1tsp salt
1 clove crushed garlic
1/2 tsp pepper
1tsp curry powder
1/4 cup heavy cream
1/2 tsp nutmeg
3-4 ounces crab or cooked shrimp per person
Cut sweet potatoes in half and lay on roasting dish with the cut sides down
Add a little water and butter to the pan, about 1 tbs butter and 3 tbs water.
On 225 f in the oven cook the sweet potatoes until a fork can pierce them
Let cool and spoon ‘meat’ out of the shell
In a blender or food processor mix sweet potatoes with 2 cups broth, all the spices, butter and blend until smooth.
Soup should have the consistency of a chowder
Add crab and heavy cream on low heat and let it get warm enough for the crab to be heated.
Taste again and add salt, pepper or a little curry to the soup
This soup does get better when it’s a left over, but sure to store it no more than 2 days in a good closed container.
Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 655 other followers

%d bloggers like this: