- Cooking Time: 30 - 45 minutes
- Servings: 6 - 8
- Preparation Time: 30 minutes
- 2 LBs of button squash or yellow zucchini (cut in two-inch chunks)
- 2½ quarts of water
- ½ a stick of unsalted butter or 6 tsp olive oil
- 4 bouillon cube (vegetable, chicken or beef)
- 1 large onion (chopped)
- 1 big clove of garlic (crushed)
- 1 cup of diced celery
- 1 cup of diced carrots
- 3 bay leaves
- 2 tsp curry
- 1 tsp turmeric
- ½ tsp crushed black pepper
- 2 tsp Worcestershire sauce
- 1 cup of half & half
- Optional for garnish: finely chopped parsley, grated parmesan cheese, cinnamon sticks and crushed hot chili pepper
- In a large pot, melt the butter or heat the olive oil.
- Add the onion, crushed garlic and three bay leaves.
- Stir the ingredients until onion is translucent (don't burn) then add the curry and turmeric.
- Stir the ingredients for 30 or 45 seconds until the mixer is strongly fragrant (make sure not to burn the mixer and don’t let it stick to the bottom of the pot)
- Add water, bouillon cubes (you don’t need salt because bouillon cubes have it) and stir for 30 seconds.
- Add button squash (or yellow zucchini), celery, carrots, black pepper and Worcestershire sauce.
- Bring the mixer to boil then reduce the heat and let it simmer for 35 minutes or until the carrots are soft. Add water if needed.
- Let the mixer cool off a little. Remove the bay leaves (very important step)
- Puree the mixer in a blender or food processor.
- Return the pureed mixer to the pot (add water if needed) bring to a boil, then reduce heat and let it simmer.
- Stir in the half & half. Keep stirring the mixer, taste occasionally and add salt if needed. Once the mixer achieves the thickness you like, then it is ready for serving.
- As a rule of thumb, soup should be neither watery, nor too thick. If watery, keep it simmering until it thickens. If too thick add water (or more half & half)
- Serve in your favorite soup dish and garnish with a little sprinkle of parsley and Parmesan cheese.
- If you want to add more flavor and aroma, put in a cinnamon stick which, in combination with the curry, turmeric and other ingredients, will guarantee a perpetual state of ecstasy (don’t eat the cinnamon stick. Just let it sit in the mixer to release its flavor. Discard the stick when finished eating).
- If you want to kick it up another notch and add fire, sprinkle crushed chili pepper to taste.
- Serve with slices of pita bread, French bread or San Francisco sour dough bread.
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