Menu
Cart

Spice British Curry

  • $ 10.00


A proper 19th Century British curry had both curry powder and curry paste as ingredients.  We have combined these elements into a single blend for classic flavor. Use it by itself or combine with a bit of vinegar to add acidity, British Curry can create a traditional saucy dish or be added to any simmered, stewed or grilled meat, tofu or vegetable dish. Serving Size 2gm Sodium from Salt 88mg, maple sugar .14mg

2 out of 5 Heat

Ingredients: Turmeric,Coriander, Brown Mustard, Ginger, Black Pepper, Cardamom, Cumin, Cayenne, Clove, Garlic, Vermont Maple Sugar, Himalayan Pink Salt

 

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Recipe: Roasted Butternut Squash Soup

 Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp British Curry
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.

To toast pumpkinseeds: place pumpkinseeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so

To toast pumpkinseeds: place pumpkinseeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so. - See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

Ingredients

1 Whole Butternut squash, peeled and cut into 1” cubes
1-2 Tbsp Teeny Tiny Spice blend of choice
2 Tbsp Olive oil
1 Medium Onion, diced
4 C Broth (Chicken or vegetable)
1 C Water (to adjust thickness of soup)
Dollops of Crème freche
Sprinkling of Chives or toasted pumpkinseeds (see below) for serving
Salt To taste

Instructions

  1. Preheat oven to 425° F.
  2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.
  3. Spread the spiced veggies in a roasting pan.
  4. Cook for 45-50 minutes, until squash is soft.
  5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.
  6. Add water to the soup to adjust it to your desired thickness.
  7. Heat to serving temperature.
  8. Add salt to taste.
  9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.
- See more at: http://www.teenytinyspicerecipes.com/roasted-butternut-squash-soup/#sthash.QPLhNFFs.dpuf

We Also Recommend