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.

Made with:

9801 - Gold Label Mirepoix Base 1285 - Whisk & Serve Cream Soup Sauce Starter

What You'll Need

Yield: 5 gallons

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

Cut and seed squash. Place squash on a greased baking sheet cut side down. Bake at 350°F for 1 hour. Set aside.
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.
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.
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.
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.
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.

CHEF'S TIP