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Thanksgiving Potluck: Curry Kale Soup

By Dan Flynn and Suzanna Schreck

To celebrate Thanksgiving here at Food Safety News we're hosting our fourth virtual potluck (we've also held virtual picnics on Memorial Day, the Fourth of July and Labor Day).
We'll be having turkey, of course, and for tips on how to cook a turkey, you can't beat the Food and Drug Administration's Keep Food Safe Blog.  For instance, did you procrastinators know it's safe to cook a frozen turkey?  It will just take 50 percent longer than a fully thawed turkey.   Check out the FDA's helpful Turkey Roasting Chart and reminders that no matter what method you use -- roasting, brining, deep frying or smoking -- the bird isn't safe until it reaches a minimum internal temperature of 165 degrees (and that goes for the stuffing). 
In addition to the turkey, we've got two soups--Dan's lentil and Marijke's curry kale. Claire has contributed corn pudding, Gretchen made Brussels sprouts,and Helena suggests roasted squash and veggies. Alexa has shared Parmesan-rosemary potatoes and cranberry Waldorf salad.  For dessert there's Michelle's "that blueberry thing," a variation on a crisp, and Suzanne is bringing an unusual-but-delicious concoction involving butternut squash and pretzels.
We're sharing the recipes here, so you can join in our virtual potluck or use them at your next one.
Have a happy and food-safe Thanksgiving Day.
The Food Safety News team
Marijke's Curry Kale Soup
This is best served with a crusty bread or corn bread as a starter for the feast!

Ingredients

-- 1 butternut squash-- 1 bunch of kale-- 1/2 onion-- 2-3 cloves garlic-- 2 tbs olive oil-- 2-3 tbs curry powder-- Salt and pepper-- 1 qt stock
Directions

1.  Steam or roast the squash until softened
2.  While cooking the squash, heat the oil in a large soup pot
3.  Add chopped onion and let cook until transparent
4.  Add finely minced garlic and cook until fragrant
5.  Season with salt and pepper
6.  Chop the kale into large sections and add to the pot
7.  Cover the kale with the oil, onions and garlic, cover the pot and cook over a low heat until the kale is fully cooked
8.  Scoop the squash into the pot
9.  Add stock and curry powder and simmer for 15-20 minutes
10.  Blend the soup using an immersion blender, blender, or food processor
11.  Season with salt and pepper

Full post as published by Food Safety News on November 25, 2010 (boomark / email).