2 tbsp. butter
6 scallions, finely chopped
1 clove garlic, minced
1 sm. green pepper, finely chopped
1/4 c. fresh parsley, chopped
2 tsp. chopped fresh basil or 1/2 tsp. dried
2 lbs. butternut squash, peeled, seeded, cubed
1 smoked ham hock
1 can (14 oz.) plum tomatoes
4 c. chicken broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch of fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. of milk (optional)
1. Melt butter in a large
saucepan over medium low heat. Add scallions. Cook 2 minutes.
2. Add garlic, green pepper, parsley and basil. Cook 5
minutes, stirring occasionally. 3. Add squash, toss to coat.
Add ham bone, tomatoes and broth, allspice, mace and nutmeg.
Heat to boiling. Reduce heat. Simmer covered 1 hour or until
vegetables are soft. Remove ham bone. 4. Puree soup in batches
in a blender, being careful - hot liquid will expand. Stir in
curry powder and milk, if desired. Serves 6 to 8.
Details about Ingredients , check your nearest American Store