Saturday, November 6, 2010

Squash soup reboot

You might remember my post from October 8th, when I posted a recipe from Food Network Magazine for a butternut squash soup recipe. Well I revisited it last night and it turned out so much better with the changes I made. We actually used butternut squash this time and I did add curry seasoning. We also bought some prosciutto di Parma and fried that quickly in a pan, then chopped it up as a garnish. This was my first experience with prosciutto and frankly it was amazing. The meat is so rich and flavorful, it was like biting into pure butter. It went well with the curry spiced soup. So here is the updated recipe!

Curried Squash Soup:

  • 3 tablespoons unsalted butter
  • 1/2 small onion, chopped
  • Kosher salt
  • 3 cloves garlic, minced
  • 1 Tbsp. curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
  • 1 teaspoon sugar
  • 5 cups chicken broth or stock
  • 1/4 cup plain yogurt (optional)
  • Freshly ground pepper
  • Make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt.  Increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic, curry, cumin and coriander. Cook an additional 2-3 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
    Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the yogurt, if desired. Season with salt and pepper, and top as desired.