Butternut Squash Soup V, GF
I created this soup incorporating the delicious Vodovan Curry Powder from the Spice House in Old Town. I almost exclusively use their spices in much of my personal and professional cooking. This soup is pretty quick and impressive if you have to pull something together quickly (and it happens to be vegan). To create the look above take a piece of paper and lay it across the rim of the bowl. Sprinkle your sage and remove the piece of paper. Dress with flowers or herbs, Voila.
Serves 10, makes 3 quarts
other heat proof vessel
spatula and/or slotted spoon
2 baking sheets
vitamix--or other blender
chinois--not necessary but makes it velvety
ladle--helps but not necessary
piece of paper
soup bowls and spoons for serving
cooking oil, I used grapeseed
1 medium sized butternut squash (abt. 2.5 pounds)
2 medium onions chopped into about 16 pieces ea.
6 stalks of celery chopped into 4 pieces ea.
1/3 head of cauliflower (abt. 1 pound) chopped into several pieces
4 medium carrots chopped into 4 pieces ea.
1 jalapeno cut in half length wise
1 medium apple chopped, I used honey crisp
1/2 tsp dry thyme or 2-4 sprigs fresh
Vodovan French Curry powder from the Spice House--or other masala curry spice blend
1 can coconut milk
apple cider vinegar
herbs (maybe sage, parsley, celery leaves or if you have access to flowers) for garnish
Turn your oven to 425 degrees Fahrenheit. Place half the chopped onion, celery and carrot in the large pot. Cover with water and add 10 peppercorns, 10 coriander seeds, dry or fresh thyme, and two bay leaves. Bring to a simmer and simmer for about an hour. Line the baking sheets with parchment. Place all of the cauliflower on the baking sheet with the rest of the chopped vegetables. Cut the butternut squash in half lengthwise. Coat the flesh of the butternut with oil as well as the veggies on the baking sheet. Sprinkle with salt and some of the Vodovan French Curry powder or curry powder of choice.
Place in the oven for about 12 minutes, rotating if necessary. You want a nice roast on the vegetables. The butternut squash will take 20-30 minutes. Check intermittently by poking the skin. If it gives, it's ready. Pull from the oven and let cool for a bit while your stock finishes.
Strain the stock and set aside. Scoop the flesh from the skin of the butternut squash and mix with the veggies and apple. Fill the blender about 2/3 with this mixture. Cover with stock. Blend until smooth, repeat with the remaining. You may not need all of the stock, you may need more liquid in which case water works well. Add a tablespoon of salt to start along with 2 teaspoons of the Vodovan French Curry Powder. Taste to see if you are on the right track. Add the can of coconut milk. Adjust seasoning to your liking. I noticed that the soup needed about 2tsp. to 1T apple cider vinegar. Strain through a chinois, ideally. To create the look above, place a sheet of paper on the rim of the soup bowl. Sprinkle sage over the opening. Garnish the edge of the design with torn herbs or flowers. Enjoy!