Friday, February 26, 2010

Curried Butternut Squash Soup

2 tablespoons butter
2 large carrots, peeled, sliced
1 cup chopped yellow onion
1 garlic clove, minced or pressed
1 tablespoon grated fresh ginger
2 teaspoons curry powder
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cayenne or smoky hot paprika
1 or 2 butternut squash (2 pounds in all), peeled, seeded and cut into chunks
1 teaspoon salt
5 cups apple juice, preferably organic and unfiltered
1 cup heavy cream or combination of heavy cream and milk
¼ cup chopped cilantro
Salt and pepper to taste

1. Heat the butter in a soup pot over medium-high heat until melted. Add the carrots, onion and garlic; mix well. Sauté for 5 minutes or until the vegetables are tender.
2. Stir in the fresh ginger, curry powder, cinnamon, nutmeg, and cayenne. Cook for 1 minute.
3. Stir in the squash, salt, and apple juice. Bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or until the squash is tender.
4. Process the soup in batches in a food processor or blender until smooth. Return the soup to the pot, adding additional apple juice if needed for desired consistency.
5. Stir in the heavy cream. Cook until heated through, stirring occasionally. Do not let it boil. Add more salt or seasonings if necessary. Ladle into soup bowls. Drizzle with additional cream if desired. Sprinkle with cilantro.
If you want a bit more protein, fry up some bacon or pancetta, cut in ½-inch pieces. Add some to each bowl of soup.

8 servings
Adapted from The Toledo Museum of Art Aides’ Art Fare: A Commemorative Celebration of Art and Food


Tinky said...

I think this is my favorite among today's soups--I love the curry/squash combination--but it's hard to choose. Thanks for the great soup-weather ideas.

Ruth S. said...

One tip that has helped make it easier for me to make butternut squash (or pumpkin or sweet potato) soups is to bake these hard things in the microwave (after poking holes with a fork so they don't explode!). Now it doesn't have to be such a long process for me to make one of my favorite winter soups. And I LOVE the combo of fresh ginger with butternut.

Tamarind puree is great in/on this kind of soup too. And with a bit of creme fraiche on top I think you can get away with no cream in the soup (some sort of version of this).