We’re nearing the end of squash season and have ALMOST had our fill of pear shaped, orange flesh, butternut squash by now. So before the warm weather rolls in… use up all those winter spices in your pantry and make this delicious soup. Ready in less than an hour it’s easy yet complex and sure to warm your bones. Garnish with plain greek yogurt and fresh cilantro leaves.
1 very large butternut squash
3 tablespoons extra virgin olive oil
1 small onion, diced
Pinch of red pepper flakes
½ cup coconut milk
1 teaspoon each of curry powder, garam masala and cumin powder
Pinch of cayenne
1½ quarts chicken stock
Maldon Sea Salt Flakes
White and black peppercorns, freshly ground
Fresh cilantro leaves
To Roast Squash…
Slice the squash lengthwise and rub flesh with olive oil.
Roast flesh-side down on a Silat lined roasting pan at 400 degrees for about 45 minutes or until a knife goes through the squash easily. Cool and scoop out the squash. You can also buy peeled and chopped squash, arrange in one layer on a Silpat lined roasting pan, drizzle with olive oil, toss to coat and cover loosely with aluminum foil. Roast as directed above until a knife goes through the squash pieces easily when pierced.
Heat a large soup pot over medium high heat and coat the bottom with the olive oil. Add the onion, a generous pinch on Maldon and pinch of red pepper flakes. Cook until the onions are translucent. Add all the the spices and stir. Cook for another minute or so or until the spices start to smell.
Now add the roasted squash and then the chicken stock. Bring the mixture to a gentle simmer and cook for 20 minutes or so. Stir in the coconut milk and stir. Remove from the heat and puree with a hand-held or stationary blender. Add more stock as needed to reach desired consistency.
Return soup to stove and reheat. Taste for seasoning and balance with Maldon and freshly ground peppercorns.
Ladle soup over a piece of stale bread and garnish with fresh cilantro leaves and a dollop of plain yogurt. Serve HOT!!!