CURRIED SQUASH SOUP
Adapted via Simply Recipes
Serves: 4 to 6
♦ 1 2-lb butternut squash, peeled, seeded, and diced (about 6 cups)
♦ Olive oil
♦ 1 tsp butter
♦ 1 large yellow onion, chopped
♦ 2 tsp yellow curry powder
♦ 1 tsp whole mustard seeds (or 1/4 tsp dry mustard)
♦ 1 tbsp minced fresh ginger
♦ 4 cups vegetable stock
♦ 1 tsp salt
Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside
Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
Return the butternut squash to the pot. Add the vegetable stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender (feel free to add some water if the mixture seems too dry). Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed. Garnish with toasted pine notes (or pepitas).
To read more about this dish and my musical pairing, click HERE.