Friday, June 29, 2007

One of my favorites is back.....

Victoria Magazine is back again in November! Yay!!!

The featured recipe is:

Curried Butternut Squash Soup
Makes 4 to 6 servings

1/2 cup butter
2 shallots, minced
4 cups chopped butternut squash
2 cups heavy whipping cream
2 cups chicken broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup coconut milk
Garnish: sour cream

1. In a medium saucepan, melt butter over medium-high heat. Add shallots and squash; cook, stirring frequently, 8 to 10 minutes or until squash is tender.

2. Reduce heat to medium. Stir in cream, broth, curry, salt, and pepper; bring to a simmer, and cook 10 minutes, or until soup is slightly thickened.

3. Transfer mixture to a blender and process, in batches, until smooth. (Caution: mixture is hot.) Return mixture to saucepan. Stir in coconut milk; cook over low heat until thoroughly heated. Garnish with sour cream, if desired.

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Houston, Texas, United States