Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2-lb butternut squash 1/4 ts Ground coriander
1 tb Butter 1/8 ts Ground cinnamon
1 md Onion, finely chopped 1/8 ts Ground nutmeg
1 Stalk celery, finely chopped 1 ts Vegetable oil
1 ts Curry powder 1/2 c Heavy cream
1 tb Uncooked white rice 1 Medium-size (12-by 8-inch)
1 Large apple, peeled, cored, -Hubbard squash, baked until
-and cut into chunks -tender-crisp (about 30
1 cn (13 3/4-or 14 1/2-oz) -minutes at 350'F), a slice
-chicken broth -cut off the side, and
1/2 c Water -fibrous center and seeds
1/4 ts Ground cumin -removed to make bowl (opt.)
1/4 ts Dried thyme leaves

1. Peel butternut squash and cut in half lengthwise. With spoon,
scoop out seeds and discard fibrous center. Reserve seeds for
garnish. Cut squash into chunks.

2. In 4-quart saucepan, melt butter. Add onion, celery, and curry.
Cook until onion is transparent. Stir in rice and cook 1 minute. Add
squash chunks, ap- ple, chicken broth, water, cumin, thyme,
coriander, cinnamon, and nutmeg. Heat mixture to boiling over
medium-high heat. Reduce heat to low and simmer uncovered 30 to 35
minutes or until squash is very tender.

3. Meanwhile, heat oven to 350'F. On baking sheet, stir together
reserved seeds and the oil. Bake seeds 10 minutes or until lightly
browned.

4. When squash is tender, in electric blender or food processor, with
chopping blade, blend or process squash mixture and heavy cream, half
at a time, until smooth.

5. Reheat soup if necessary. Ladle soup into prepared squash bowl, if
desired. Sprinkle with toasted seeds and serve.

Country Living/Nov/90 Scanned fixed by DP GG

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