Soup is the Song of the Hearth..and the Home.
LOUIS PULLIG De GOUY – the soup book (1949)
Nothing brings me as much comfort as a simmering pot of soup on the stove. As the days get shorter and darker and colder, my yen for salad wanes and I reach for the big pot again and again.
On the menu today, roasted buttercup squash soup, fragrant with spices from India with a hint of creamy coconut.
Buttercup seems a bit more dense and sweeter than butternut after roasting, ideal for a curried soup. Its brilliant golden-orange flesh not only adds a gorgeous hue but is a great source of vitamins A and C, beta-carotene and fiber.
So let the wind howl and watch the rain turn into sleet, then snow. This soup will keep you warm and toasty inside.
Curried Buttercup Squash Soup
- 1 buttercup squash, roasted
- 1 med onion, diced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp curry powder Shan curry powder is one type that works well
- 1 tsp garam masala
- 4-5 cups vegetable broth
- 2 small dried red chili peppers (optional)
- 1 can coconut milk, light or regular
- Salt, pepper to taste
- Pre heat oven to 400 F
- Cut 1 buttercup squash in half and scoop out seeds (which are excellent toasted on their own)
- Roast squash cut-side down on parchment-lined baking sheet until fork-tender (approximately 30-40 minutes)
- Let cool, then scoop the baked flesh from the skin and set aside (compost skin)
- In soup pot on medium heat, saute diced onions, garlic and ginger until softened (if avoiding oil, saute in water or broth)
- Stir in curry powder and garam masala until fragrant (it's quick, don't let it burn)
- Add 4cups vegetable broth ( or water with low-sodium vegetable boullion powder)
- Stir in roasted squash - if too thick, add an additional cup of broth or water
- Add dried chili peppers if including
- Bring to a boil, then immediately reduce heat to simmer
- Simmer for 15 minutes
- Remove chili peppers if using
- Stir in coconut milk
- With immersion blender, blend until velvety smooth. If you don't have an immersion blender, puree in small batches in regular or high-speed blender with vented lid.
- Taste and adjust spices to your liking
- Serve, garnished with a sprig of cilantro or a few toasted, shelled pumpkin seeds or a light sprinkle of cinnamon