Shelia's Curry Squash Soup

Serves: 4
1 Tbsp olive oil
1/2 onion or 1 shallot finely chopped
1 clove garlic finely chopped
2 Tbsp curry powder or more if you like...
4 cups roasted or boiled squash
4 cups vegetable broth
2 Tbsp butter (optional)
S/P to taste

Saute onion & garlic in olive oil over medium heat, until lite golden brown.
Add curry powder and mix well.
Add cooked squash, coating with onion and curry mixture.
Add vegetable broth and integrate items well with salt & pepper.
I used an immersion blender in the pot or you can do in smaller batches slowly ~ add to a blender & mix well. Be VERY careful, the mixture is hot.
Add back to pot, test for seasonings & add butter if you like.

Serve with the following options: a dollop of cream and/or croutons

Basic Fresh Vinaigrette

1 finely chopped shallot
Vinegar, enough to cover chopped shallot w/ a little extra
Handful chopped herbs (parsley, thyme, basil, chive or mixture of)
1 Tspn mustard
1 tspn honey
Olive oil
Salt

Macerate chopped shallot in vinegar for at least 20 minutes.
Place chopped herbs in a bowl; cover lightly with olive oil. (Keeps the herbs from turning brown.)
Whisk shallots, mustard, honey, herbs & a pinch of salt in a bowl.
Drizzle 3x the amount of olive oil to vinegar.

Remember to look for the balance...this involves tasting as you go along!

Ciao for now,
Pam