CURRIED SQUASH SOUP

Just in time for Thanksgiving, this soup comes to you from the toasty kitchen of one of my old labmates.  He actually introduced me to #MeatlessMonday several years ago.  Being my token foodie friend, he whipped this up and invited some friends over.  I have never been a squash soup sort - it always tastes overwhelmingly sweet to me.  But this rendition was more savory & spicy, than sweet.  Don't get me wrong, the natural sweet squash flavor is still there, but enhanced by herby goodness.   Plus its fall, so its only fitting to eat gourds.  

CURRIED SQUASH SOUP RECIPE

KITCHEN  ADAPTED FROM DR. MATT PAUL

INGREDIENTS (SERVES 8-10)

  1. 3 tbs olive oil
  2. 3 large cloves garlic (minced)
  3. 1 tbs coriander seeds
  4. 1 1/2 tsp fennel seeds
  5. 1 1/2 tsp dried sage
  6. 2 tbs butter
  7. 1 large leek
  8. 1 squash (hubbard/butternut)
  9. 2 medium carrots
  10. 5 cups veggie broth
  11. 1 medium bay leaf
  12. salt to taste
  13. 1 lemon
  14. chives 
  15. cayenne pepper 
  16. sour cream

INSTRUCTIONS

  1. Preheat the oven to 400F.
  2. Line a baking sheet with aluminum paper, cut the squash lengthwise and set aside.
  3. Blend the coriander seeds, fennel seeds, sage, oil and garlic until it forms a coarse paste.
  4. Add this spice blend to the squash and evenly spread on the exposed flesh.
  5. Set the squash flesh side face down on the baking sheet and bake for 1 hour on the top shelf of the oven.
  6. While the squash is roasting/baking, clean & cut your leek and carrots.
  7. Sauté the chopped leeks & carrots in a large pot over medium heat.  Cook for about 8 minutes or until the carrots are tender and the leeks are translucent.
  8. Add the veggie broth/stock and the bay leaf.  Set aside while the squash finishes baking.
  9. After the squash is done, remove from the oven and let cool.  It will be extremely hot so be careful!
  10. Carefully remove the flesh of the squash from the skin.  Be sure to avoid seeds!  Add this flesh to the broth.  Bring to a boil and then continue cooking for 30 minutes.  Do not cheat this step, otherwise the squash will not be cooked thoroughly.
  11. Remove the bay leaf, add the juice of the lemon, salt to taste and let cool.
  12. Blend to a puree consistency using a proper and strong blender.  This soup taste best when completely smooth so I like to use our Vitamix for this step!
  13. Garnish with chopped chives, a dollop of sour cream and cayenne pepper.
MEATLESS MONDAYCharisma ShahSoup, GF, Vegetarian, Vegan, FALL 2015, AmericanComment