Monday, September 7, 2009

Curry Squash Soup

Yesterday's rain and rainbows brought this on a beautiful Labor Day.

We plant our gardens, tend to them, and receive such reward with harvest. Over the past five days we have picked 30 pounds of yellow squash, given some to neighbors and friends, diced one for an omelet, grilled several each evening as part of our dinner, and yesterday was a day to use half, 15 pounds to make a Curry Squash Soup once again. Why 15? That is what our largest pot will hold.

This is the third batch I will have made in the past several weeks as the first two disappeared quickly: we have eaten several meals as have our friends and neighbors. Only two servings found its way to the freezer for future enjoyment on some cool day.

From the garden I gathered some carrots, a few potatoes, a sweet Walla Walla onion, and some garlic cloves. My measurements are not always exact since that is generally the way I cook, but the following recipe was written as I was preparing the soup. You can determine if you would like more carrots, potatoes, garlic, cayenne... but this seemed to be a good balance. Also, the soup is even better the day after, a period during which the flavors seem to meld.

Chopping the vegetables takes the most time, but the soup itself is pretty easy. By the way, one bowl is very filling. Begin by cutting the squash in half, lengthwise, then slice each half into 3-4 lengthwise slices, depending upon how large each is, and chop into smaller pieces. Set aside in a large bowl. Repeat with onions, carrots, potatoes and garlic.

Curry Squash Soup
from Diana's kitchen


15 pounds yellow squash, cut into 1" cubes or smaller
1-2 tablespoons canola oil or olive oil
1 med to large sweet onion, chopped
5-6 small carrots or 2-3 large, chopped
3-4 medium potatoes, chopped
3-4 garlic cloves, diced
1 tablespoon fresh grated ginger (optional) or 1 teaspoon dry ginger
2 teaspoon curry powder
1/4 to 1/2 teaspoon cayenne, to taste
32 oz organic vegetable broth (low sodium) or chicken stock
32 oz water
3/4 cup half and half or cream
salt and pepper to taste
Paprika and chopped cilantro for garnish (optional)

Heat oil in a large stockpot, add onion, pinch of salt and pepper and saute for few minutes. Add carrots, potatoes, garlic; stir. Add ginger, curry, cayenne, a sprinkle more of salt and pepper, stir and cook for another few minutes. Add vegetable stock, one container of water, heat, add squash, bring to boil and simmer until all is tender. Remove from heat. And just so you know, I love my Bamix!

Since it is hot, very carefully puree the soup until smooth or transfer it to your food processor in batches. Once it is as you want it, stir in half and half or cream and check for consistency. If it is too thick, add some additional cream, water or broth. Taste and season with salt and pepper as needed. Serve it up, sprinkle with a bit of paprika and garnish.

We hope you enjoy it as much as we do.