The Color Alone Should Inspire You

The Color Alone Should Inspire You

So this soup was created several weeks ago, spurned on by a big kabocha squash staring at me.  I am often daunted by kabocha squash, as they are a bit drier than a buttercup and don't always lend themselves to the same recipes.  But there it was, and I didn't want to see it go to waste.  I also was looking for a simple but tasty soup to give to my friend Katie, who was under the weather at the time, and so wouldn't want to cook for herself.  It deviates from the usual spices of cinnamon or ginger, and the use of Thai red curry is unique.  But it's NOT spicy, for you heat-phobes out there.  Just really savory, I promise.  One of the things I discovered with this recipe is that kabocha purees up to an incredibly smooth, almost velvety soup.   The recipe comes from an old Gourmet issue, I think, but I have left off the last chunk, so it deviates quite a bit from the original. 

Curried Squash Soup

1 3-4 lb squash (I used Kabocha)

2 t oil

2T butter

1 cup chopped onion

1 cup chopped carrots

1/2 cup peeled and chopped apple

2-3t Thai red curry paste

28oz chicken broth

2 bay leaves

Cut the squash in 1/2, rub the oil on the cut sides, and roast at 375 degrees, cut side down, until very tender, 45-60 min.  Let cool, then scoop out the seeds and discard.  Scoop out 3-4 cups of squash for this recipe.  

Saute the onion, carrots and apple in the butter until softened, then add the curry paste.  Stir to dissolve, add the broth, bay leaves and squash.  

Bring to a simmer, and cook, covered, 45-60 minutes, until everything is very soft.  DISCARD the bay leaves (I forgot to do this the first time, and pureed them in the soup.  Not so great).  Let cool slightly, and then puree.  I use an immersion blender, which is one of the better kitchen implements out there.  

Garnish with sour cream and cilantro.  Serves 4.  

The Gourmet recipe would add 1/4c cream and 2 T honey to this.  I have not tried that version, as this tastes terrific without it!