Winter Curry Squash SoupCourse: Dinner, LunchCuisine: Indian, AmericanDifficulty: Easy
I love this soup and make it often. The kobacha squash have green shells and are oval. If you can’t find the kobacha squash, you can use butternut squash. I always add more curry powder than called for but it is up to you on your flavor preference. I make it on a Sunday and eat it all week for lunch. I’ve served it for dinner with a drizzle of hazelnut oil and a garnish of chives or cilantro. I have even used a touch of creme fraiche and toasted pumpkin seeds.
3 Tablespoons unsalted butter
1 -2 large onions, chopped
3 garlic cloves, chopped
5 cups chicken broth (can use vegetable broth)
1 large kobacha or two small, ROASTED First
1/2 teaspoon freshly grated nutmeg
1 Tablespoon raw honey
1 can shaken light coconut milk, you may need more if you prefer your soups quite watery. I like my pureed soups on the thicker side.
2 Tablespoons dry sherry, optional ( I add this if making for a dinner party. when just making for me I don’t add it-It does add a deeper flavor)
Kosher salt and fresh ground white pepper, to taste
Chopped chives or cilantro and a nice nut oil such as hazelnut as a garnish or creme fraiche and toasted pumpkin seeds.
- Preheat oven to 400. Prepare a baking sheet with parchment paper. On a cutting board with a sharp knife, being careful, cut the squash in half. Clean out the seeds and place on prepared sheet cut side up. Drizzle with olive oil and season with salt and pepper. Roast squash until softened and when priced by a fork it gives in, about 25-35 minutes. Remove from oven and allow to cool. Scoop out flesh and discard skins. Set aside.
- In a large dutch oven, melt the butter. Add the onions and garlic and allow to soften and just as they begin to change color, add the curry and sauté for a minute.
- Add the stock and squash and mix well. Allow to come to a simmer then being careful using an immersion blender, blend everything in the dutch oven. Once everything seems smooth and combined you can strain the soup and return back to the pot. (I don’t bother with that step)
- Add the fresh grated nutmeg, honey and coconut milk to the soup and stir well to combine. Turn the heat up so that the soup comes to a simmer and whisk in sherry. Taste the soup and add additional salt and pepper if needed.
- Serve in warmed bowls with whatever garnish you choose.