Curry squash soup….yes it’s a thing.
I made 3 quarts of chicken bone broth in my small Instant Pot. I had a chicken carcass I had frozen along with some gizzards from another roast chicken. To that I added celery, curry powder, salt, onion powder. Salt and pepper to taste.
I strained the broth and put it in my old Dansk dutch oven with two squash I had roasted in the oven (one was a spaghetti squash and one was an butternut squash.)
I also roasted two ears of sweet corn and took it off the cob and added it.
In addition I added two little Serano peppers from the garden with the stems cut off and cut in half and one sweet onion and threw it into the pot with a little chunk of turmeric and a little chunk of ginger and more curry powder.
When everything cooked down a little I cooled the broth slightly and puréed with my hand immersion blender and add 1 can of light coconut milk.
It is refrigerated for a couple of days and I will then reheat and serve.