Tuesday, November 9, 2010

Tasty Tuesday: Curried Potatoes & Squash

Today I bring you yet another (are you sick of these yet??) recipe from Cooking Light. This one, curried potato and squash soup, calls for fresh garlic as well as ginger, cumin and ground red pepper which gives it lots of flavor and a decent dose of heat too. The coconut milk adds a nice rich taste and I tossed in a little cooked chicken breast to make it a bit more filling. Yes, indeed. This so far, is one of my favorites from the magazine.

I am loving cooking with butternut squash this fall. It cooks so quickly and has such a delicious flavor....

Does anyone know the proper way to remove the outer layer of the butternut squash that doesn't take  a tremendous amount of elbow grease and about a bazillion hours? Do tell!

Aren't the colors pretty? The recipe says to serve the soup with naan which would be just right.
I didn't have any though, so toast had to suffice.

Find the recipe for this perfect November dish right here.


  1. What a lovely fall dish and soooo pretty as well. I love squash...yummmm

    Have a great day my friend.

  2. yum! i have been loving cooking with butternut squash as well! my hubby only likes it as pureed though, he is super weird about texture.

  3. I've never tried it with butternut squash, but throwing other types in the over for a couple minutes really loosens up the skin!

  4. YUM!!!!! will have to try this ;)


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