Curried Squash and Lamb Soup from Soup: A Way of Life by Barbara Kafka

Name: Curried Squash and Lamb Soup from Soup: A Way of Life by Barbara Kafka
Ingredients: 2 medium carrots, peeled and cut into ¼-inch (.5-cm) dice; 2 tablespoons curry powder (East Indian preferred); 1 medium onion, cut into ¼-inch (.5-cm) dice; 1 clove garlic, smashed, peeled, and coarsely chopped; 2 teaspoons coarsely chopped fresh thyme (or 1 teaspoon dried); 1½ cups ½- inch (1- cm) cubes (¾ pound; 360 g) cooked or raw lamb; 1 tablespoon kosher salt; Bones from 1 leg of lamb, about 1½ pounds (675 g), Jointed and cut up if possible (remove any shards), or 8 cups (2 l) Lamb Stock; 2 medium acorn squash, cut in half, seeded, peeled, and cut into 2-inch (5-cm) cubes; 2½ tablespoons vegetable oil

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This soup can cheer any late fall or winter day. It is made with acorn squash, which will be available then. A double serving and a salad makes a family dinner with some good bread to sop up the la...

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Ingredients

2 medium carrots, peeled and cut into ¼-inch (.5-cm) dice
2 tablespoons curry powder (East Indian preferred)
1 medium onion, cut into ¼-inch (.5-cm) dice
1 clove garlic, smashed, peeled, and coarsely chopped
2 teaspoons coarsely chopped fresh thyme (or 1 teaspoon dried)
1½ cups ½- inch (1- cm) cubes (¾ pound; 360 g) cooked or raw lamb
1 tablespoon kosher salt
Bones from 1 leg of lamb, about 1½ pounds (675 g), Jointed and cut up if possible (remove any shards), or 8 cups (2 l) Lamb Stock
2 medium acorn squash, cut in half, seeded, peeled, and cut into 2-inch (5-cm) cubes
2½ tablespoons vegetable oil