(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Inspired by the familiar squash soups found throughout the Southwest and flavored with East Indian curry—traded at Bent’s Fort in the 19th century—this delicious soup appears on our menu with happy regularity as a soup special. It is perfect served on a cold evening with cornbread and a green salad.
Follow the recipe below to prepare a hearty bowl for yourself!
Ingredients
- 1 large butternut squash (about 3 ½ lbs.)
- 3
