Saturday, November 13, 2010

Curry Spiced Butternut Squash Soup

Well there were going to be photos of the making of, but I accidentally deleted them. Grrr. Fortunately the soup is awesome and I'll take some beauty shots tomorrow.

The Recipe (makes 6-8 servings)

3 lbs. Butternut Squash
1 medium onion
3 tablespoons olive oil
6+ cups vegetable stock (a box and a half)
1 tablespoon curry powder
1/2 teaspoon ground cumin (optional)
a couple of dashes of cayenne pepper (to taste)
3 tablespoons heavy cream

Garnish with any or all: creme fraiche, chopped chives, chopped salted cashews

Preheat your oven to 400 degrees

Because I'm really lazy always looking for shortcuts in the kitchen, I don't peel and boil the squash until flavorless - I bake it until it is tender. The squash will taste sweeter and you won't shave your knuckles with the peeler.

Slice the squash in half lengthwise, scoop and discard the seeds (and the weird stuff holding the seeds.) Place the squash cut-side down on a sheet pan. (*Don't have a sheet pan - use whatever you've got. You don't need oil or foil or anything else in the pan - just the squash.)

Bake the squash until fork tender. Take it off the tray and put into a covered dish (the white pyrex with glass lid works. Don't have that - a bowl with tin foil is just fine.) The squash needs to cool down a little.

While the squash is baking dice the onion. Using your soup pot, heat the olive oil on medium and add the onions, stirring frequently for one minute. Reduce the heat to low-medium and let the onions cook until translucent and soft. (*Do not brown the onions - the goal is to sweat the flavor and make them soft.)

When the onions are soft, add the curry powder, cumin and cayenne pepper and stir until well mixed with the onions.

Now that the squash has cooled (a little) scoop the squash from the skin and put it directly into the pot with the onions and spices. Mix thoroughly - the mixture will be thick.

Add the vegetable stock (*Only have chicken stock - it will be just as tasty but slightly less vegan.) and stir thoroughly.

Allow the soup to cook at a low simmer for at least a half hour, which will bring all of the flavors together.

THE TRICKY PART: DON'T BURN YOUSELF - let the soup cool if you aren't a pro at this.

Using a food processor (*blender, food mill, immersion blender - whatever you have) pulse four cups at a time until smooth.

Return to soup pot. Add the heavy cream. (*Want to make this vegan? Skip the cream.)

Continue to cook soup on low for 30 minutes. Taste for seasoning and texture - add more stock or water for the consistency you like.

Serve with a little dollop (I have been waiting YEARS to work the word dollop into a post) of creme fraiche, or if you are me and you forgot the creme fraiche even though it was the first ingredient on the shopping list and you know exactly where it is at Trader Joe's (near the cheese, not near the yogurt) -- then use a little sour cream and a sprinkling of chopped chives. Want to be extra fancy, add a few chopped salted cashews. (*Again, want this to be vegan, skip the dollop.)

This soup is even better on day two - you'll need to add a little water or stock when you reheat in a pan. It also freezes really well (if you make a double batch, there are never leftovers when I make this soup!)

Enjoy - let me know how your version works out!

1 comment:

Thinking In Vain said...

This sounds delicious! I can't wait to try and make it.