Curried Butternut Squash Soup with Plantains

IMGP1886Sometimes, American expats, like myself, get together for an American Thanksgiving. Which is how the spouse and I recently found ourselves with friends, Tony and Gail, eating turkey, stuffing, cranberry relish, etc., etc., and etc.

Tony had made a delicious entrée, Spicy Squash Soup, from a recipe on Oprah’s web site where it is billed as being influenced by “the vibrant flavors of the Caribbean.”

To be honest, I’ve been in various countries around the Caribbean and never had anything that tasted like this soup. But who cares? A yummy winter soup is a thing of culinary beauty and a joy to sup forever.

Here it is then, adapted to lower the calorie count and replace missing ingredients. I forgot to buy the required Vidalia onion and celery so I used leek and carrot. Furthermore, I didn’t have “Madras-style” curry.

Did you think curry was just curry? So did I. However, in addition to “Madras-style,” I’ve now also seen a recipe that calls for “Mexican” curry! Who can keep up with such fast-moving trends?

Throw caution to the wind, I say, and use whatever’s in the spice drawer.

Enjoy!

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