Curry Kuri Soup
Chef Liz Arraj
2 TBSP. olive oil
1 large yellow onion, peeled and diced
2 cloves of garlic, peeled and minced
1 TBSP. curry powder
2 tsp. salt or to taste
1 Kuri squash, peeled and diced
6 or more cups of water
1 can of coconut milk
1. Sautee your onion in olive oil until translucent about 5 minutes.
2. Add garlic, curry powder, salt, squash and water. Add smaller amounts of water at first. You can add more later after you blend the soup at the end.
3. When squash is soft, add the coconut milk and then blend with stick blender or regular blender.
To get that extra depth of flavor you can simply chop your squash in half, leave the skin on, scoop out the seeds and roast in oven until flesh is soft enough to puncture with a fork. I like to drizzle the squash with olive oil before roasting. When done you simply scoop out the squash and add it to your soup pot.
By Chef Liz Arraj
1 Dumpling Squash, cut in half, seeded and placed open face down on a well oiled baking sheet. Bake at 400 for 30 minutes or until you can pierce it easily.
2 TBSP. olive oil
1 yellow onion, peeled and diced
1 fennel, small diced
3 cloves of garlic, peeled and minced
2 tomatoes, chopped
2 tsp. salt
2 tsp. dried Mexican oregano
2 tsp. ground cumin
1 tsp. black pepper
1 pepper, finely diced
1 zucchini, diced
1. In large frying pan sauté onion until translucent about 10 minutes. Add rest of ingredients and cook for about 10 minutes more. Transfer to large mixing bowl and add the following, mix well.
1 cup of rice of your choice, I like Basmati or Jasmine
1 can of pinto beans, drained and rinsed
When the squash is done baking, stuff with the rice and bean mixture. Cover with foil and put back into the oven for 15-20 minutes.