Flagstaff Celiac Support Group

CURRIED BUTTERNUT AND CORN SOUP

1 med. (about 2 lbs.) butternut squash
1 tsp curry powder
2 tbl. Olive oil
½ tsp ground coriander
1 ½ cups chopped onion
½ tsp cayenne pepper
1 large leek, washed, sliced into rings
1 ½ tsp salt
2 cups frozen corn
5 cups vegetable broth or water
6 cloves garlic
1 large potato, cut in ½-inch pieces
1 tsp ground cumin (optional)

Preheat oven to 400 degrees. Cut squash in half lengthwise. Using a spoon, scrape out seeds. Place square cut side down on oiled baking sheet. Roast squash until tender and lightly browned, about 45 minutes. (Or, poke holes in squash, place on paper towel in microwave and cook on high for about 8 minutes; turn over and cook about another 8 minutes.) Cool slightly. Scrape flesh out of squash and set aside.

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, leeks, 1 ½ cups corn, garlic, cumin, curry, coriander, and cayenne; sauté until onions are tender, 6-8 minutes. Add squash, salt and water or broth. Bring to a boil. Reduce heat and simmer 20 minutes.

Working in batches, puree soup in processor until smooth (or use hand blender to do the entire pot at once). Return soup to same pot. Bring to boil. Reduce heat; add potato and remaining ½ cup corn; simmer, until potato is cooked through, thinning soup with more water if necessary, 12-15 minutes. Season with salt and pepper. Serves 6.