The smell of dried leaves and pumpkin guts is in the air. It's time for squirrels to take stock of their cache and for soup lovers like myself to dust off the crock pot. It's soup season fellow foodies, and nothing warms the soul more on a chilly autumn day than a new pair of slippers and a hot bowl of squash soup. There are so many varieties of squash to choose from and in such plentitude. They're as thick as landmines in the fading garden but my all time favourite is the butternut squash.
When my sister foodie, and fellow Capricorn at Plum Syrup challenged me to The Great Squash Cooking Competition of Fall 2010, I knew I could no longer hold off the promise to post my Curried Butternut Squash Soup. So here it is! And here's to you "M" for getting me in the game.
Curried Butternut Squash Soup
First half and gut the squash and brush a little olive oil to keep it from drying out. Place both halves on a baking sheet in the oven and bake at 425 degrees until the flesh is tender. Approx. 30-40 minutes depending on size of the squash.
meanwhile...
In a pan add oil, one or two finely chopped onions and fry until lightly browned. Then add 1 tbsp of cumin seed, 1 red hot chili sliced lengthwise (unless you're lightweights then add only half) or 1 tbsp of chili powder and 1 tbsp of either fresh or prepared ginger garlic paste. Fry for a few minutes without burning the garlic. Add 1-2 tbsp of garam masala and enough water to keep the mixture moist. Stir until you can smell the aromas then add one can of lite coconut milk. Stir well. To this add the roasted butternut squash and use a hand blender to mix until smooth. Simmer on low, add salt to taste and garnish with fresh cut coriander leaf (cilantro). I have also added cooked masoor dal (red lentils) for added texture and protein. Serve with fresh hot rotis or naan and a dollop or curd or yogurt.
In a pan add oil, one or two finely chopped onions and fry until lightly browned. Then add 1 tbsp of cumin seed, 1 red hot chili sliced lengthwise (unless you're lightweights then add only half) or 1 tbsp of chili powder and 1 tbsp of either fresh or prepared ginger garlic paste. Fry for a few minutes without burning the garlic. Add 1-2 tbsp of garam masala and enough water to keep the mixture moist. Stir until you can smell the aromas then add one can of lite coconut milk. Stir well. To this add the roasted butternut squash and use a hand blender to mix until smooth. Simmer on low, add salt to taste and garnish with fresh cut coriander leaf (cilantro). I have also added cooked masoor dal (red lentils) for added texture and protein. Serve with fresh hot rotis or naan and a dollop or curd or yogurt.
