Our kid hates squash (it might be her least favorite food of all time, honestly), but this soup is sooo good, it even fooled her for almost half a cup today. And although spring might be just around the corner, you wouldn't know it from the mountains of ice on the streets, the stuck cars, or the frigid temperatures here these days. When winter just won't quit, try this extra-tasty, perfectly warming and transporting Indian-inspired soup for lunch, brunch or dinner.
To cut the butternut squash without losing a fingertip (as I almost have, too many times), chop it in half first, so you can set it vertically, with a flat side down, on your cutting board, and slice off the peel carefully with a sharp knife. Discard seeds and cut squash into cubes of equal sizes. I do not recommend using frozen squash for this. In our experience, it's watery and flavorless every time. Some stores sell fresh packaged squash that's been pre-peeled and cubed, if you are in a hurry, though, and that works perfectly.
Here's how to throw this quick, delicious dish together in under 20 minutes:
Ingredients: (makes about four bowls)
1 large butternut squash, peeled and cubed
1 small onion, chopped
3 large garlic cloves, chopped
4 to 6 cups of chicken stock (or vegetable, to make this vegan or vegetarian)
2 inches of fresh ginger root, peeled and grated finely on a microplane (about a tablespoon)
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon curry powder
2 bay leaves
olive oil and butter (butter optional)
fresh bread such as baguette to serve with (optional, but not in our home)
To prepare:
In a stock pot, heat a couple of tablespoons each of olive oil and butter, add onions, and sauté over medium heat for 2 to 3 minutes.
Add chopped garlic and cook another 2 minutes.
Add butternut squash cubes and all the spices, and season well with salt and pepper.
Pour in enough broth to cover squash fully, toss in 2 bay leaves, and bring to a boil.
Simmer soup, half-covered, for 12 to 15 minutes or until squash is just cooked through but not too mushy.
Discard bay leaves and blend hot soup until creamy and smooth (we use a handy hand blender), and serve immediately with a side of crunchy fresh bread for dunking.
(Note: this soup travels and freezes extremely well, so if you like it, double the recipe next time, and enjoy at work, school, or as a super-fast weeknight freezer dinner any dark and cold night.)
Here's to good health, great flavor, heartwarming food, and making it through another long winter.
To cut the butternut squash without losing a fingertip (as I almost have, too many times), chop it in half first, so you can set it vertically, with a flat side down, on your cutting board, and slice off the peel carefully with a sharp knife. Discard seeds and cut squash into cubes of equal sizes. I do not recommend using frozen squash for this. In our experience, it's watery and flavorless every time. Some stores sell fresh packaged squash that's been pre-peeled and cubed, if you are in a hurry, though, and that works perfectly.
Here's how to throw this quick, delicious dish together in under 20 minutes:
Ingredients: (makes about four bowls)
1 large butternut squash, peeled and cubed
1 small onion, chopped
3 large garlic cloves, chopped
4 to 6 cups of chicken stock (or vegetable, to make this vegan or vegetarian)
2 inches of fresh ginger root, peeled and grated finely on a microplane (about a tablespoon)
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon curry powder
2 bay leaves
olive oil and butter (butter optional)
fresh bread such as baguette to serve with (optional, but not in our home)
To prepare:
In a stock pot, heat a couple of tablespoons each of olive oil and butter, add onions, and sauté over medium heat for 2 to 3 minutes.
Add chopped garlic and cook another 2 minutes.
Add butternut squash cubes and all the spices, and season well with salt and pepper.
Pour in enough broth to cover squash fully, toss in 2 bay leaves, and bring to a boil.
Simmer soup, half-covered, for 12 to 15 minutes or until squash is just cooked through but not too mushy.
Discard bay leaves and blend hot soup until creamy and smooth (we use a handy hand blender), and serve immediately with a side of crunchy fresh bread for dunking.
(Note: this soup travels and freezes extremely well, so if you like it, double the recipe next time, and enjoy at work, school, or as a super-fast weeknight freezer dinner any dark and cold night.)
Here's to good health, great flavor, heartwarming food, and making it through another long winter.
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