Curried Squash Soup

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Dear Sally,

The dust is starting to settle. My parents how now successfully married off both of their children. It was a beautiful weekend in Ottawa and David and Steph looked very happy.
I hadn’t planned ahead for meals this week so this soup was actually just a random act of cooking. Jesse brings home random vegetables for me from his parent’s garden . . . hence this soup.
(adapted from The New Moosewood Cookbook) 
3 cups butternut squash
2 1/2 cups chicken stock
1 cup orange juice
1 tbsp. butter

1 cup chopped onion
2 medium cloves garlic, minced
1 1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1 tsp. fresh ginger
1/4 tsp. dijon mustard
1/2 cup lactose free yogurt
dash cayenne pepper
fresh lemon juice

1) Preheat panggangan to 375 F. Split the squash lengthwise, remove seeds, and place face-down on a lightly oiled tray. Bake until soft (about 40-50 minutes). Cool, then scoop out the insides. Measure out 3 cups worth and place in a large saucepan. Add the chicken stock and orange juice and bring to a boil.

2) In a frying pan cook onion and garlic over medium heat until clear (about 5-8 minutes). Remove from heat and add to squash mixture. Add the rest of the ingredients to the pot. Using a hand blender, puree soup until it is a nice smooth texture. Serve and enjoy!

I am sure that you will be busy with family this Thanksgiving weekend. Say hi to everyone for me!

Miss you lots,



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