It’s still winter squash season and butternut is one of my favorites. Unlike the Winter Squash Soup I made last month–with its savory sage and thyme–the recipe I followed today calls for a base of curry and ginger, balanced by the sweetness of butternut squash and the pungency of cumin.
I found Curried Roasted Squash Soup in the November issue of Taste for Life magazine, which I picked up for free at Nature’s Market, our local organic grocer. But the recipe is originally from The Roasted Vegetable by Andrea Chesman.
Here’s her recipe:
Curried Roasted Squash Soup
1 medium to large-sized butternut squash (3 to 4 lbs.), halved
2 T. peanut or canola oil
1 T. curry powder
1 T. peeled and minced fresh ginger
1 tsp. cumin seeds
1/2 tsp. red pepper flakes
4 garlic cloves, minced
1 1/2 cups chicken or vegetable broth
1 1/2 c. unsweetened coconut milk
Juice of 1 lime (about 2 T.)
Salt and freshly ground pepper to taste
1/4 c. chopped fresh cilantro
Preheat oven to 400 degrees F.
Place squash, flesh side down on a baking sheet. Roast for about 45 min. to an hour until squash is completely tender. Cool slightly.
Meanwhile, heat oil in small skillet over medium-low heat. Add curry, ginger, cumin seeds, and red pepper flakes. Simmer until fragrant, about 3 minutes. Add garlic and simmer for 2 minutes more, until garlic just begins to color. Remove from heat.
Scoop flesh from squash. Combine half the squash in a blender with half the spices and half the broth. Process until smooth. Transfer to large saucepan. Repeat with remaining squash, spices, and broth.
(For the next step, I substituted rice milk for coconut milk, since we didn’t have any, and omitted the lime juice.)
Add coconut milk, lime juice, and salt and pepper to taste.
Reheat over medium heat until hot, stirring frequently. Just before serving, stir in cilantro. Serve hot.