I probably make more soups in January and February than I do in the rest of the year combined, I’m going to blame it on the weather. This is a “curried” take on one of my favourite vegetables.
This is a very hearty soup; it serves 4 as a first course.
1 butternut squash, cut into one inch cubes (give or take)
1 vidalia onion, chopped
4 cups of low sodium chicken stock or vegetable stock
1 tsp curry powder
1/2 tsp ground cumin
1 tbs olive oil
Salt and pepper to taste
Heat the olive oil over medium high heat, add onions and sauté for about five minutes, until softened. Add the squash and the curry powder and cumin, sauté for another five minutes, ensuring that everything is well combined. Pour in the stock, add more if necessary to make sure that the squash is covered. Bring to a boil then reduce and simmer for 25 minutes. After 25 minutes, the squash should be very tender and even mushy in parts. Remove from heat and puree in a blender or use an immersion blender. Add salt and pepper to taste. I stirred in a teaspoon of clarified butter to give it a delicate richness, or you could add a dollop of creme fraiche or leave it by itself.
The sweetness of the squash and the onion are off set by the complex curry flavour (I used Sharwoods hot curry powder). It all paired nice with a Riesling.