Monday, April 4, 2011
Curried Butternut Squash Soup
2 tablespoons butter
2 large carrots, peeled, sliced
1 cup chopped yellow onion
1 garlic clove, minced or pressed
1 tablespoon grated fresh ginger
2 teaspoons curry powder
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cayenne or smoky hot paprika
1 or 2 butternut squash (2 pounds in all), peeled, seeded and cut into chunks
1 teaspoon salt
5 cups apple juice, preferably organic and unfiltered
1 cup heavy cream or combination of heavy cream and milk
¼ cup chopped cilantro
Salt and pepper to taste
1. Heat the butter in a soup pot over medium-high heat until melted. Add the carrots, onion and garlic; mix well. Sauté for 5 minutes or until the vegetables are tender.
2. Stir in the fresh ginger, curry powder, cinnamon, nutmeg, and cayenne. Cook for 1 minute.
3. Stir in the squash, salt, and apple juice. Bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or until the squash is tender.
4. Process the soup in batches in a food processor or blender until smooth. Return the soup to the pot, adding additional apple juice if needed for desired consistency.
Note: You can fix this soup ahead up to this point. When you are ready to reheat, you may have to add a bit of water to loosen it up the.
5. Stir in the heavy cream. Cook until heated through, stirring occasionally. Do not let it boil. Add more salt or seasonings if necessary. Ladle into soup bowls. Drizzle with additional cream if desired. Sprinkle with cilantro.
If you want a bit more protein, fry up some bacon or pancetta, cut in ½-inch pieces. Add some to each bowl of soup.
Adapted from The Toledo Museum of Art Aides’ Art Fare: A Commemorative Celebration of Art and Food