Why hello December. You
made extra sure we’re aware of just how not-summer it is right now. While all
this darkness and cold may stir up the desire to hibernate, there’s an
excellent culinary defense against these doldrums: warm, yummy, comforting
soup. Now I’ll fully admit that I’m in no way unbiased towards soup; if left to
my own devices I’d probably eat it for the majority of my meals. This is
especially true once the temperature starts to drop. The nice thing about the
soup featured in this post is that the recipe doesn’t involve a lot in the way
of ingredients or time, but still yields a very satisfying meal. It's perfect for one of those freezing cold work nights or if you wanted to introduce something new to your game night crew.
Difficulty: Easy
Availability of
Ingredients: Semi-Common/Semi-Seasonal
Gadgetry: Highly
Recommended
Feeds: 4-8 nerds
Time Till Noms:
About 15-30 minutes of preparation and an additional 30 minutes of cooking time
Required Equipment:
a cutting board, a large glass bowl, a large cooking pot, a heavy knife or
cleaver, a wooden spoon
Optional Equipment:
a garlic press, a vegetable peeler, a standard or immersion blender (if not using one of these,
then a vegetable masher)
Ingredients
3.5-4.5 pounds (1.59-2.04kg)
of Butternut Squash
1 large shallot
4-6 medium-to-large
cloves of garlic
1 quart chicken or mild
vegetable broth
1 Tablespoon canola oil
1 Tablespoon of honey
or agave syrup
1 Tablespoon of curry
½ teaspoon salt
¼ teaspoon of cardamom*
½ teaspoon garam
marsala*
¼ teaspoon ground ginger*
A pinch of cayenne*
A pinch of cayenne*
*optional
Step 1: Peel the
squash then divide it into 1/2” (1.27cm) pieces. You want the pieces to be as
small and uniform as possible; the smaller the pieces, the faster the squash
will cook!
Step 2: Add the
canola oil to your large cooking pot and swirl the pot around until the oil
coats as much of the bottom as possible. Place the pot on the stove and turn
the burner to a medium-high heat. Remove the skins from both the shallot and
the garlic cloves. Dice the shallot (these pieces don’t need to be completely
uniform) and add it to the cooking pot. If you’re not using a garlic press,
dice the garlic along with the shallot and add them to the pot together.
Otherwise, press the garlic into the hot oil after you’ve added the shallot.
Step 3: Sauté
the garlic and shallot in the oil for 3-5 minutes until the shallot pieces turn
translucent and the garlic becomes a golden brown color. Add the squash. Sauté
the squash for 1-2 minutes, turning it frequently with your wooden spoon, just
until the majority of it has been coated by the oil and the shallot/garlic has
been mixed in.
Step 4: Add the
broth, the salt, and the spices. Stir until the salt and spices are dissolved.
Turn the burner up to a slightly higher heat (just off of high, if possible)
and bring everything to a rapid boil. Allow the soup to continue boiling for
12-15 minutes, stirring the contents occasionally.
Step 6: If
you’re using a vegetable masher, you can use it now to mush the squash into as
fine a paste as you can. If you’re using an immersion blender, lower it into
the soup and blend until the ingredients are a consistent puree. If you’re
using a standard blender, puree the soup in batches until all the liquid has
been converted into a puree. While you can certainly eat it as soon as it
cools, I’ve found that letting the soup stand for 30-45 minutes allows all the
flavors come out. More flavor and less mouth burning!
A pinch of ground
nutmeg and/or a dollop of plain greek yogurt are perfect garnishes for this
soup. Pair it with naan or just enjoy it on its own. It’s a rich and
surprisingly filling soup that will add a dash of color and keep you warm on
these chilly nights.
FAQs
I’m not big on butternut squash. Can I use another vegetable?
You could probably use
this same recipe with acorn squash, kabocha, or even pumpkin (or a combination
of these!). The key factors are the sweetness of the squash and the dense,
fleshy texture. Given that, the recipe won’t work on drier squashes, like
yellow or spaghetti squash.
I’m vegan/vegetarian and will be using vegetable broth in this recipe.
Is there anything I should look for when buying a broth?
You want as mild a
broth as you can find; something where no one flavor would jump out to steal
the attention from the squash or compete with the curry. The spices are quite
strong, so you just want a good base to tie everything together.
My grocery store doesn’t carry those spices. Will it be ok to omit
them?
You really only need
salt, honey, and curry to get the base flavor. Everything else is just a nice
bonus.
How do I pick out a good butternut squash?
Ah, this can actually be
a little tricky. When selecting a squash, you want a thick specimen that feels
surprisingly heavy (relative to its size) when you pick it up. The skin should
be a uniform tan-peach color and free of blemishes. It should also be very firm
to the touch with no squishy spots. Lastly, you want to wait until the squashes
have been available for sale for at least 2-3 weeks. The early season squashes
that first appear in stores and markets tend to have very pale ‘meat’ that
doesn’t have a strong flavor. You’ll need a good, mature squash for this soup.
Peeling and chopping the squash is scary! Do you have any tricks to
make this less perilous for my fingers?
One
thing I try to avoid is peeling the squash with a knife. While a knife will get
the job done, a peeler will make things go more quickly and spare your digits.
As for the actual chopping part (which I find to be scarier), I divide the
entire squash lengthwise before cutting anything else so no part of it rolls
away. After that, it’s a matter of having a rag or paper towels available to
keep my hands dry during the chopping. The best defense against cut fingers is,
ironically, a very heavy and sharp knife.
Best of luck with your kitchen experimentations and stay warm!
Best of luck with your kitchen experimentations and stay warm!
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