Curried Squash Soup
Squashes are in abundance, people! I saw them for 47 cents a pound the other day, which is the best price I’ve ever seen for individual squash (as in, not buying them in a 50 lb bag). The soup recipe I am about to share with you is a great way to use up squash from the garden or to get your squash fix if you haven’t had any yet this year. I have to admit, I don’t actually LOVE squash. It wouldn’t be my go-to vegetable if I had limited room on my plate, but I DO love this soup. It is simple and has lot’s of flavour, which is an important feature for me, I guess, since I feel like I always write that line, or something akin to it, on my blog posts. It only requires two dry spices-curry powder and cumin-and you can tailor it to your liking, heat-wise. If you like it hot, I recommend Sharwoods Extra Hot Curry Powder. I didn’t want to make it too spicy, so I just used a no-name brand cure powder. I have wimpy friends when it comes to the spiciness of their food (don’t worry, I’ve told them that to their faces!). Also, the fresh cilantro is a must for this soup, so don’t skimp out on that. Hope you enjoy this favourite of mine!