|Posted by DaMama on October 4, 2013 at 12:55 AM|
Butternut Squash Soup - Curry
We love experiencing alternate cultures and adapting elements into our daily lives. My husband recently started working for an outsource IT contract company that is based in India. We live stateside but have had the opportunity to experience this culture in a new way. A couple months ago, “the boss” came over from India for about a week. I decided to host a team dinner party at my home. Many who practice the religion of Hinduism are either strictly vegetarian or have alternating days of vegetarianism. I gave great thought to what I would serve to our guests. I wanted to be careful to not try to mimic the food of a country I have never personally been to. I also wanted to serve all vegetarian so that no matter where our guests were on the dietary spectrum, they could try it all. I have also found that folks want to have flavors similar to what they are used to because, let’s face it, it’s scary to go too far out of your comfort zone! The conclusion was to make this wonderful butternut squash soup with curry spices. It was a little nerve racking making a new dish and serving it the same day to guests I’ve never met before. I started with scouring the internet for concepts. I am the kind of cook who never takes a recipe at face value. So I did my research and used my experience with blending flavors and came up with the following recipe. Please feel free to tweak it as necessary for your palette. Our guests loved the soup! Keep in mind there is a great deal of spice heat in this soup so if you are nervous to push the spice envelope, leave out the cayenne and maybe use less garlic. Taste throughout the process. If you get it too spicy, add more coconut milk to the pot or add some plain Greek yogurt or sour cream to individual bowls.
2 Butternut Squash – peeled and cubed
1 Tbs Coconut Oil
1 onion – chopped
2 Carrots – chopped
4 Garlic cloves, minced
2 Tbs curry powder
1 tsp kosher salt
½ tsp cinnamon
¼ tsp cayenne pepper (optional)
1 (13 oz) can coconut milk
32 oz chicken or veg stock
In Large soup pot, heat oil over medium heat, add onions and carrots; sauté until tender. Add cubed butternut squash, stock, coconut milk and seasoning. Bring to a boil then reduce heat to a simmer for about 20 minutes. Before serving, puree with an immersion blender until smooth. Taste and add salt & pepper to taste. Optional: top with a dollop of Greek yogurt or Sour Cream.