Acorn Squash Soup With Cumin And Curry Leaf

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 acorn squash (small to medium)
• 1 onion (small)
• 4 anaheim chilies (or whatever mild chili peppers you have at hand)
• 1 hot green chili pepper
• 10 -20 curry leaves (as many as you want, really)
• 2 teaspoons cumin seeds
• 1/2 tablespoon butter (or vegetable oil for vegetarians)

Recipe

• 1 remove the pulp from the acorn squash and cut into large chunks.
• 2 slice the onion. cut the anaheim peppers in half and remove the seeds. make a slit on the hot green chili, from top to bottom. (this will release the flavor of the green chili, without making the soup too hot.).
• 3 boil about 3 cups of water in a pot and cook the squash pieces until tender. keep the cooking liquid.
• 4 while the squash pieces are cooking, melt the butter in another pot. fry the onions until soft.
• 5 add curry leaves, cumin and hot green chili and fry until flagrant, on medium-low heat.
• 6 add the peppers and cook until tender, stirring occasionally to prevent the onions from burning.
• 7 when the squash pieces are cooked through, discard the skin and transfer the "meat" to the other pot.
• 8 add a ladleful of the cooking liquid to the pot, and process everything into a smooth mixture, using a blender. adjust the texture by adding more of the cooking liquid, if necessary.
• 9 season generously with salt and pepper.