curried red kuri squash & potato soup

i received one of these guys in my CSA box recently and thought it came at the perfect time since the weather had kind of turned and i was ready to make/eat soup again. so here is my thrown together recipe for a red kuri and potato soup. unfortunately, i ate almost all of it and still never took a photo of the final product. but if you’ve ever seen a squash soup – you can imagine what it looks like.

RED KURI & POTATO SOUP
1 red kuri squash
2 large russet potatoes, peeled, cubed
3 large carrots, peeled, cut into rounds
3 stalks celery, diced
half a purple onion, chopped
2 tablespoons curry powder (more or less, depending on your tastes)
2 tablespoons smart balance (or butter)
1-2 bay leaves
freshly ground pepper & sea salt to taste
4 cups fat free, low sodium chicken broth
2 cups water

*immersion blender or food processor/regular blender

preheat oven to 400. cut squash in half (or divide further if you want) – sprinkle with salt and pepper. roast for 30 minutes

while squash is roasting, prepare the potatoes, carrots, celery and onions

in a big pot, on low-med heat, melt the smart balance (or butter) and add onions – cook until onions are translucent and there are yummy smells emanating from the pot

add chicken stock & water and bring to a light boil

add potatoes, carrots, celery, bay leaf and simmer for 20-30 minutes

when squash is soft to the touch, remove from oven and let cool enough to handle – scoop out seeds, remove from skin and cube – add to pot and let the veggies all mix together for about another 20 minutes or so.

turn off heat, remove bay leaf , add curry powder and use the immersion blender until you have your desired consistency. add salt and pepper to taste (and maybe more curry).

ENJOY (preferably with a grilled cheese w/spinach sandwich!)

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