Vaguely Indian Butternut Squash Soup

While we’d all like to pretend it does not exist sometimes, there is most definitely that category of food known as “more effort than it’s worth.” At least, more effort than it’s worth to make at home (ahem, rugelach). This soup (particularly the stock that is it’s foundation), is gingerly teetering on deserving such a title. And yet, look at the colors! And, yay, vegetables and healthy cooking! Wow, flavor combinations I’ve never encountered before!

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You’ve been warned. But if you have a day you are planning on spending sitting around at home anyway, and you don’t mind an hour or so of vegetable prepping and chopping, then consider adding this soup to your agenda. You will be rewarded with amazing smells and tastes, though your heart will sink when you see all the vegetables that get discarded once the stock has been made. I guess these are the sacrifices we make when trying to make a flavorful stock without meat. Though can we acknowledge that just a few chicken bones could accomplish what over a dozen vegetables, herbs, and spices are needed for here? Nonetheless, if you are still full of new year resolve to eat healthy, and willing to put in inordinate effort to fulfill your resolution, then this dish is for you.

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Indian Butternut Squash Soup

Adapted from The New Vegetarian Cooking for Everyone

Makes 6-8 servings

For the Curried Vegetable Stock:

1 large yellow onion

2 large carrots

2 celery ribs

1 bunch green onions, including 2/3 of the greens

2 tablespoons sunflower seed

8 cloves garlic, smashed

8 parsley sprigs

6 thyme sprigs

2 bay leaves

2 1/2 teaspoons sea salt

4 whole cloves

2 teaspoons whole coriander seeds

1 teaspoon whole cumin seeds

2 cardamom pods

skins and seeds of the butternut squash from the soup

trimmings of the lemongrass from the soup

5 pieces dried slices of galangal (you can get these at spice markets)

2 sprigs each of mint, basil, and cilantro

For the Indian Butternut Squash Soup:

Curried vegetable stock from above recipe (about 6-7 cups)

1 tablespoons sunflower seed oil

3 pounds butternut squash, peeled, seeded, and coarsely chopped

1 lemongrass stalk, the tender middle section minced

1 large yellow onion, diced

2 jalapenos, seeded and diced

2 large cloves of garlic, crushed

1 cup unsweetened coconut milk

1 1/2 teaspoons sea salt

juice of 2 limes

mint, cilantro, and basil, finely chopped, for garnish

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First, make the stock. Clean and dry all of the vegetables and herbs thoroughly and chop into 1 – 2 inch pieces. Heat the oil in a large pot over medium-high heat. Add all of the ingredients except the salt and brown for 10-13 minutes, stirring frequently, until lightly browned. The more fragrant, the more flavorful your stock will be. Add the salt and 8 cups of water and bring to a strong boil. Turn the heat to low and simmer (without a cover) for 40 minutes. Strain out everything and reserve the liquid.

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Next make the soup. Heat the oil over medium-high heat in a soup pot. Add the squash, minced lemongrass, onion, half the jalapenos, and the garlic. Reduce heat to medium and cook for 10-13 minutes, stirring occasionally. Add the stock, increase heat to high, and bring to a strong boil. Lower the heat, partially cover the pot, and simmer for 30-40 minutes, until the squash is quite tender. Remove from heat and use an immersion blender (or an old-school blender) to puree the soup to your desired consistency. Place back on heat, and stir in the coconut milk. Stir in the lime juice. Taste and add salt as needed. Serve garnished with the remaining jalapeno and the chopped herbs.

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