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"This is a soup that's great for Thanksgiving or all winter long," says Rach. "I'm making curry kuri squash soup!" You can substitute any orange-fleshed squash, such as butternut squash. The recipe couldn't be simpler, and the garnishes really make this creamy, comforting soup pop. She likes to serve it with griddled garlic naan brushed with ghee and topped with roasted burst cherry tomatoes.
For two more hearty soups for the holiday season, check out Rach's Lentil Soup and Jacques Pepin's Onion Soup Gratinee.
Ingredients
For the Soup:
- 2 tablespoons EVOO
- 2 pounds peeled and cubed kuri squash or other orange squash (such as butternut)
- 2 carrots, peeled and diced
- 1 large onion, peeled and chopped
- Salt and pepper
- 1 ½ inches fresh ginger, peeled and grated
- 2 cloves garlic, grated or chopped
- 2 teaspoons each ground turmeric, cumin and coriander (toast and grind seeds if you have them or use ground) OR 2 tablespoons curry powder (Rach likes Floyd Cardoz’s Goan Masala by Burlap & Barrel)
- 1 teaspoon Kashmiri or other chili powder of choice or cayenne pepper
- 6 cups chicken bone broth or vegetable stock
Optional Garnishes:
- Green yogurt sauce (Greek yogurt mixed with mint, juice of 1 lime, cilantro, 2 cloves garlic, dill, salt and pepper; combine all ingredients in a food processor and process until green)
- Toasted squash seeds/pumpkin seeds
- Finely chopped chives or baby red scallions
- Edible flowers
Yield
Serves: 4 to 6
Preparation
For the soup, heat a soup pot over medium to medium-high heat with olive oil, add the squash, carrots, onions, salt and pepper, partially cover and soften 8 to 10 minutes.
Add the ginger, garlic, spices and broth or vegetable stock. Cook partially covered 30 to 45 minutes, stirring occasionally, until squash is tender. Puree with stick blender until smooth, then keep warm until ready to serve.
Top soup with a dollop of yogurt, seeds, chives and edible flowers (if using).