Curried Winter Squash Soup

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Mirepoix Base and Custom Culinary® Whisk & Serve® Cream Soup & Sauce Starter, Curried Winter Squash Soup combines the rich flavors of winter squash, carrots, onion, garlic, curry powder, and roasted red peppers.


What You'll Need

Amount Ingredients
5 lbs. Winter (Acorn) Squash
2 lbs. Carrots, Peeled, Diced
1 lb. Onion, Diced
1/2 cup Vegetable Oil
1/4 cup Garlic, Diced
12 oz. Custom Culinary® Gold Label Mirepoix Base
4 gal. Water, Hot
1/2 cup Curry Powder
1-1/4 (20-oz.) bags Custom Culinary® Whisk & Serve® Cream Soup & Sauce Starter
1/2 tsp. Salt
1/4 tsp. White Pepper, Ground
3 lbs. Red Peppers, Roasted
1 cup Sour Cream
PREPARATION

  1. Cut and seed squash. Place squash on a greased baking sheet cut side down. Bake at 350°F for 1 hour. Set aside.
  2. In an 8 gallon sauce pot or 10 gallon steam jacketed kettle, heat oil over medium high heat. Add carrots, onions and garlic. Sauté 5-7 minutes, stirring frequently. Scoop out baked squash. Add to sautéed vegetables, mixing well.
  3. Add 2 gallons of hot water, Gold Label Mirepoix Base and curry powder, mixing well. Heat to boiling. Reduce heat and gently boil 3-5 minutes, stirring frequently.
  4. In a 4 gallon sauce pot add 2 gallons of hot water. Gradually add Whisk & Serve® Cream Soup & Sauce Starter, stirring constantly with a wire whip until smooth. Add to boiling liquid, mixing well. Gently boil 15-20 minutes, stirring occasionally.
  5. Purée soup in a food processor until smooth and well blended. Strain soup back into an 8 gallon sauce pot or 10 gallon steam jacketed kettle. Heat to a gently boil, stirring occasionally.
  6. Combine peeled roasted red peppers and sour cream in a food processor. Mix until smooth and well blended. Paint soup with roasted red pepper purée at service.

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