As we are in our homes due to Government Restrictions and normal common sense, Restaurants have closed and limited take out service is the norm. Those who are used to eating out in great Restaurants needed to make some adjustments.
We have made the adjustments about six or seven years ago. Having three cats and a dog, requires discipline and regimentation not to go out to dinner, because our pets come first. Now with that said it does not mean we do not eat quality food. I have been replicating great foods from top Chef in the Culinary world for decades.
Diane has been reading up on what might help to prevent CV and one of these was making and enjoying warm soups. Clearly my assignment was to make a good soup.
Having loved Butternut squash soups I chose to make a Curried butternut squash soup with shrimp.
In case you want to make it here is the recipe it is quite easy the hardest part is to clean and cut the Butternut Squash. (Hope you have a sharp knife and sharp peeler):
4 table spoons of butter ( I substituted Extra Virgin Olive Oil and half as much)
2 teaspoons of Curry Powder ( I add closer to two table spoons, depending on what your taste and tolerance is adjust accordingly)
a 2 lbs or larger Butternut Squash, pealed, cleaned, seeded and cut into cubes.
3 cups of stock (vegetable, chicken or what ever you prefer including bone broth all about taste) I make sure the stock covers the squash that is how I know if I added enough liquid.
One can of Coconut milk
Saute the curry powder in the oil and then add the squash for about five to seven minutes. then add the stock cook for about 15 minutes then puree the squash with an immersion blender add the coconut milk and let it cook for about another 5 to ten minutes. While you doing that separately saute the shrimp to your liking, with olive oil, lemon juice and thyme would be my choice.
When ready to serve add the shrimp to the soup ad maybe have a fresh baked bread to serve with. I love half backed bread that I can make fresh in ten minutes. With that said Bon Appetite and keep up the good fight.
BTW I used Argentinian red shrimp this time and in case you are wondering the Chef Jean George... has a Restaurant in the Waldorf Astoria Hotelin Beverly Hills, needless to say I had this cookbook since it was published in the year 2000...
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