Curry Kuri Squash Soup with Crab and Roasted Corn - Chef Dr. Mike

Name: Curry Kuri Squash Soup with Crab and Roasted Corn - Chef Dr. Mike
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons olive oil, with 1 tablespoon reserved; 2 large onions, finely chopped; 2 medium carrots, finely chopped; 2 ribs of celery, finely chopped; 2 tablespoons mild curry powder; 1/4 cup white wine; 3 teaspoons of pumpkin pie spice, with 1 teaspoon reserved; 1 quart light chicken stock (may use vegetable nage/stock or fish stock as well); 2 medium (1-2 pound each) Kuri squash, roasted & finely chopped; Salt & White Pepper to taste; 8 ounces fresh cooked crab; ½ cup roasted sweet corn kernels; 1 roasted poblano pepper, finely diced; ¼ cup pomegranate seeds; Juice of ½ grapefruit; ½ teaspoon mild curry powder

chefdrmike.com

As one of the three sisters of Native American food culture, squash has supported human civilization for thousands of years.

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Ingredients

2 tablespoons unsalted butter
3 tablespoons olive oil, with 1 tablespoon reserved
2 large onions, finely chopped
2 medium carrots, finely chopped
2 ribs of celery, finely chopped
2 tablespoons mild curry powder
1/4 cup white wine
3 teaspoons of pumpkin pie spice, with 1 teaspoon reserved
1 quart light chicken stock (may use vegetable nage/stock or fish stock as well)
2 medium (1-2 pound each) Kuri squash, roasted & finely chopped
Salt & White Pepper to taste
8 ounces fresh cooked crab
½ cup roasted sweet corn kernels
1 roasted poblano pepper, finely diced
¼ cup pomegranate seeds
Juice of ½ grapefruit
½ teaspoon mild curry powder