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Hey there! You found my old site. You must be a detective. Come and see this post and much more at Tastefully Julie
Soup weather is almost over. Amen to that! About the only thing I enjoy when the weather is rainy, cold and miserable is some good, hot soup. This soup has a bit of curried flair to it. It’s rich and creamy without having to add a drop of cream to it. I like to finish it off with a touch of Greek yogurt to make it even creamier (and protein-enriched!). You could certainly use sour cream, half and half, or just leave it as is.

Ingredients:

For the roasted squash

2 tablespoons olive oil
Roughly 5 cups raw winter squash (butternut or similar)
1/2 teaspoon ground coriander
1/2 teaspoon tumeric
1/2 teaspoon Kosher salt

For the soup
1 tablespoon olive oil
1 sweet onion, diced
1 cup carrots, diced
1/2 cup celery, diced
small garlic clove
4 cups chicken broth, plus more if needed
prepared roasted squash
3/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
salt and pepper to taste

Preheat oven to 375 degrees F. Peel your squash and cut into 1-inch cubes. I cheated this time and bought the ready to use cut butternut squash from the produce department. Let me just say, I don’t advise doing that. First of all, the freshness level was definitely questionable. Second, I just had to re-cut it all anyway. Who do they have chopping this stuff? There was a bunch of huge, rhomboid-shaped pieces in there. I digress. Toss your nicely cubed, 1-inch pieces of squash with the 2 tablespoons olive oil, coriander, tumeric, and Kosher salt. Spread into an even layer on a cookie sheet and roast for about 20 minutes.

Heat the other tablespoon of oil in a large saucepan. Saute the onion, carrots, celery, and garlic for about 10 minutes over medium-low heat. Add the broth, roasted squash and spices and bring to a boil. Reduce heat and simmer for 10-15 minutes so that the flavors meld. Puree the soup with an immersion blender, or do it in batches in a regular blender. Let it cool some before you use the latter method, so no scalding hot soup comes splashing out of the blender. Add more broth to achieve a consistency to your liking, add yogurt or cream (if desired) and enjoy!

Adapted from Michael Chiarello

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