You may have noticed that it’s squash season. I’ve recently become addicted to the stuff, and since it also happens to be soup season… well, you do the math. I’ve been busy reinventing squash soup in just about every conceivable way. Though I have made one about every week for the past month, only the best of the best will make it onto the blog. This one, for instance, is no slouch. The sweet, mild flavor or Butternut squash goes so nicely with curry spices. You can make this is spicy or gentle as you like, and it can be converted easily for vegans or vegetarian diets. Also feel free to garnish the stew with any sauteed vegetables you like. I used sweet potatoes and bell peppers, but anything from mushrooms to zucchini would work just as well.
Ingredients
- 2 butternut squash (halved and seeded)
- 1 medium onion, (peeled and quartered)
- 1 head of garlic (prepped for roasting, see details here)
- 1 quart stock (I used chicken, but you can use vegetable instead)
- 1/4 cup heavy cream (sub with coconut milk or almond milk for vegans)
- 1/2 cup sweet potatoes, sliced
- 1 cup bell peppers, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cardamom
- 1/4 teaspoon cracked red pepper (optional)
- 1/4 teaspoon freshly grated ginger
- 2 tablespoons lemon juice
- salt & pepper to taste
- garnish with roasted squash seeds, corn nuts, or crispy fried noodles (optional)
Instructions
- Preheat your oven to 375 degrees while you are prepping your squash, onions, and garlic.
- After these are cut, rub each of them liberally with oil, and set them on a lined baking sheet. Roast in the oven for 30 - 45 minutes, or until the squash is fork tender.
- Remove from oven, and allow them to cool until they can be handled.
- Remove squash from its skin, and place in a blender, along with your other roasted veggies, and roasted cloves of garlic.
- Add enough of the stock to help the ingredient blend easily. Puree until all the ingredients are thoroughly blended.
- In your soup pot, melt 1 tablespoon of butter, or vegetable oil. Add all of the spices (except ginger or salt & pepper) and heat until just fragrant.
- Add the contents of the blender to the pot, along with the remaining stock, and bring to a simmer.
- Add the heavy cream (or substitute) mix well, then taste.
- Season to taste with salt & pepper.
- In a saute or cast iron pan, saute your sweet potatoes and bell peppers (one at a time) until they are al dente. Add them to the stew, along with the lemon juice.
- Taste and season as needed. Serve hot, garnished with roasted squash seeds , corn nuts, or fried noodles.