Butternut squash.. I’ve enjoyed butternut squash soup many times, and surprising, yet true, I have never bought one — never-mind cook something using one. This fall, as I’m slowly improving my culinary skills, and dabbling in the kitchen (after all, it did come with the house :D) I purchased not one, but two, while spending a Saturday exploring a few local farmers’ markets (another post, another day.)
There should be instructions with vegetables. How is someone supposed to know that a butternut squash can be peeled? I have to find a basic (yes, very basic) cookery book on how to prepare veggies and fruit — preferably with colour pictures — However, I digress… back to the squash!
Below is a copy of the recipe I have used on several occasions for making squash soup with a hint of curry. I’ve substituted the potato for sweet potato in one batch – just a subtle shift in taste.
Garnishes can be nothing at all or a sprig of parsley, sour cream and toasted almonds/pecans/seeds or chives, a swirl of balsamic glaze is also nice.
This is a versatile soup and very easy to make. It’s one of my favourites, and not just because I don’t mess it up! 😀
Curried Butternut Squash Soup
Ken’s Soup Krazy, by the late Ken Kostick
|6 cups||Vegetable stock|
|3 cups||Butternut squash, chopped|
|1||Small onion, chopped|
|1||Large potato, cubed|
|1 tsp||Brown sugar|
|1 tsp||Curry powder|
|½ tsp||Dried basil|
|½ tsp||Dried oregano|
|½ tsp||Black pepper|
|¼ tsp||Ground nutmeg|
|1 cup||Table cream|
|¼ cup||Fresh parsley, chopped|
In a large soup pot, bring the stock to a boil. Add all ingredients except cream and parsley. Continue boiling until the squash and potato are tender, about 30 minutes. Discard the bay leaf. Puree the soup with an immersion blender or food processor. Gently fold in the cream and parsley. Add chives as garnish if you like. Serve immediately.