January 18, 2013

Delicious Curry Squash Soup


I always think of squash soup in the fall when farmer's markets are overflowing with twisted and unusual gourds, perfect for table centrepieces before being converted into a tasty dish.  Now that winter has firmly ensconced itself here however, squash are still available in the grocery stores and there's nothing better than a warm and hearty butternut squash puree on a cold night.

I've tried many recipes and this is by far the best squash soup I've ever had (recipe here).  The curry is the key ingredient as it just amplifies the lovely buttery sweet flavour of squash.  Make this before guests come over and your house will smell amazing.  I often omit the cream to keep it healthy or drizzle a small amount on top after pouring soup in a bowl and serve with a swirl.

The link to the original recipe has been taken down so I've listed it below.  Recipe courtesy of Michael Cummings on the Food Network.

Ingredients
1 large butternut squash
1 large acorn squash
3 tablespoons olive oil
2 tablespoons unsalted butter

1 onion diced
3 garlic cloves, diced
2-3 large carrots peeled and diced
1 tablespoon curry powder
6 cups chicken broth
Salt to taste
Freshly cracked pepper to taste
1 cup thirty-five percent cream (usually omit this, tastes great without it!)
Chives, for garnish, coarsely, chopped (I use whatever I have on hand, in this case a bay leaf)


Directions
  1. Preheat your oven to 350F
  2. Slice the squash in half. Pour the olive oil into your hands and rub the cut faces of the squash.
  3. Place the squash cut side down on a baking sheet and roast in the middle of the oven for about 40 minutes or until cooked through
  4. Melt the butter in a soup pot over a medium high heat and add the onion and carrots. Sautee for 4 minutes.
  5. Reduce the heat to medium and add the garlic and curry powder. Sautee for 2 minutes longer. The butter will act upon the curry powder and garlic. 
  6. Using a big spoon, scoop the squash out of its skin and into the soup pot. Chuck the skin. Pour in the chicken stock and water and stir to mix well. Turn the heat up to medium high and bring to a gentle boil. Cover the pot and simmer for 20 minutes so that all the flavours blend nicely
  7. Remove the soup pot from the heat and puree, either in a blender or using a hand mixer (I use and highly recommend this immersion blender). 
  8. At this point you can let the soup sit till it’s serving time. When ready to eat, pour in the cream, mix well and reheat over a low heat, stirring occasionally...do not let the soup boil!
  9. Divide the soup amongst the serving bowls and garnish. Serve immediately.













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