Simple Surprise Squash Soup

December 21, 2010 § Leave a comment

Basically, this soup is perfect.  The grounds for this statement are just as simple as the preparations:

One: the ingredient list is minimal.
Two: the recipe is (almost) idiot proof.
Three: the flavor does not reveal statement one or two.

I like to make this soup with a wide range of flavors.  Sometimes it is gingerly sweet, sometimes it is savory and herbed.  This last batch revealed warm curry notes in the silky coconut broth.  But what ever flavor the bubbling pot may unveil, the backbone of the soup is, for the most part, unwavering.  

Squash Soup
One squash will generally make four servings, so increase the number of squashes and other ingredients accordingly.   Many times I use two varieties of winter squash for a more interesting flavor.

1 kabocha squash split in half length wise 
1 apple chopped
2 onions chopped (or 4 shallots)
1 cup coconut milk (or vegetable broth)
3 tablespoons red curry paste (or seasonings of your choice)
olive oil
sea salt

Preheat the oven to 375 degrees.  Rub down the orange flesh of the squash halves with olive oil and sea salt and place on a baking sheet.  Roast until the skin feels like butter upon being pierced, usually 30 minutes.  This is just enough time to caramelize the apple and onions.  In a medium/large pot heat a tablespoon or so of olive oil on medium low heat, you don’t want the oil to smoke.   Now add the chopped apple and onion and some salt.  If you are making a herby soup add some of the herbs.  Cover the pot.  Check on the onions periodically and give them a stir.  After about 20 minutes remove the lid and let the steam escape for the last 10 minutes.  At this point everything in the pot should be a lovely golden color and have a silken glow, the squash should be emitting a deeply honeyed aroma and may even be sitting in a puddle of juice.  When the above criteria have been satisfied, remove the squash from the oven and let it cool for a moment.  (I would now remove some of the caramelized mix and reserve as a topping).  Then remove the skin by either peeling it off or scooping out the flesh and adding it to the pot of apple and onion with a pinch of salt.  Give everything a stir and add the coconut milk/broth and curry/herbs.  Add more water or broth to bring the consistency to your liking.  Top with caramelized onions or toasted nuts or maybe croutons for some texture.

Eat Happily.

 

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