January 16, 2012

Roasted Indian Squash Soup

“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.” Marge Kennedy

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There is nothing that I enjoy more in the wintertime then a fresh batch of homemade soup.  I am a squash lover and am always on the lookout for great way to serve my favorite vegetable.  I do not discriminate between each type of squash, but my absolute favorite is the butternut.  The shape, the gorgeous orange flesh, and the taste of this beautiful veggie gets me everytime.  I have tried many butternut squash soup recipes, but this one takes the cake.  It is so easy to make and can honestly compete with soups that I have had in fine eateries.  I changed up the classic recipe to have a Indian twist.  Use nutmeg if you want to stick to the norm or substitute garam masala if you like that Indian flair. For those of you new to Indian cooking, garam masala is a spice blend of coriander, black pepper, cumin, cardamom, and cinnamon.  It gives this soup such a warm, earthy flavor that is perfect in the wintertime.  This is a great recipe to use some of the squash that you are storing in your root cellar, and it also freezes well if you have any extra.   Enjoy!


Roasted Indian Squash Soup

Ingredients:
2 ½ lb. butternut or acorn squash, or sugar pumpkin
2 Tbsp. butter
1 ½ cups diced onion
½ tsp. dried thyme
1 small bay leaf
3 ½ cups chicken broth
1 Tbsp. honey
1/3 cup whipping cream
½ tsp. freshly grated nutmeg or garam masala…you choose

Preparation:
1. Preheat oven to 350ºF. Split squash in half lengthwise. With spoon, scrape out seeds and fibers from cavity. Season cut side of squash with 1 tsp. salt; place flesh side down in a lightly buttered baking dish or pan (lined with parchment paper.
2. Add ½ cup water to baking pan. Bake 1 to 1 ½ hours, until flesh is tender when pierced with knife. Remove from oven; let rest until cool enough to handle. Scoop out flesh; discard skin.
3. In a large saucepan or Dutch Oven, heat butter until foaming. Add diced onions and season with ½ tsp. salt. Sprinkle thyme over onions. Add bay leaf. Cook over medium heat stirring often, until onions are tender and translucent (do not allow to color), about 10 minutes.
4. Add squash. Season with salt and pepper. Cook 5 minutes, stirring often.
5. Add broth; bring to simmer. Simmer uncovered 20 minutes, stirring occasionally. Season to taste. Remove bay leaf. Stir in honey. Cool slightly. Puree soup, one half at a time, in blender or food processor.
6. Return soup to pot; bring to simmer. Stir in ¼ cup cream and ¼ tsp. grated nutmeg or garam masala; heat through. Drizzle remaining cream; sprinkle remaining nutmeg or garam masala.


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Butternut Squash cleaned out and ready to be roasted.

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Serve with a piece of hot homemade bread and butter.  I have also been know to throw in pieces of rotisserie chicken or sausage for a complete protein packed meal.  So yummy!

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Do you have a favorite recipe that you make on a cold winters day?

1 comment:

  1. this is soooo up my alley- anything with a winter squash made into a soup is good in my book!

    ReplyDelete