Soup! Glorious soup! Though the weather is changing its mind faster than a fickle teenager (it was in the low 60s on Thursday and the high 80s yesterday), I’ve managed to whip up some steaming bowls of veggie goodness during some of the colder nights. My love of this meager staple should be of no surprise to you all, so I vow to limit my soup posts to those with some pizazz. And this is it.
Coming from Molly Wizenberg’s spectacular blog Orangette, this recipe, like most I like to post, is gloriously simple yet totally delicious. Rich, silky, slightly spicy, and full of flavor. This is absolutely our new go-to squash soup!
Butternut Squash Soup with Curry and Coconut Milk (slightly adapted from Orangette)
2 to 3 tablespoons olive oil
1 small yellow onion, chopped
3 or 4 large garlic cloves, minced
1 tablespoon curry powder
1 butternut squash (about 2 pounds)
1 (14-ounce) can unsweetened coconut milk
2 cups vegetable broth
1 tablespoon maple syrup
1 tablespoon Asian fish sauce
1 tablespoon Sriracha
Lime wedges, for serving
Preheat oven to 425 degrees
Cut squash in half and scoop out seeds. Spray or lightly coat the flesh with olive oil, season with salt and pepper, and put flesh side down on baking sheet. Roast for 1 hour or until soft. Let cool slightly and scoop out cooked flesh.
Warm the oil in a Dutch oven (or other approximately 5-quart pot) over medium heat. Add the onions, and cook, stirring, until they begin to soften, about 5 minutes. Add the garlic, and cook for another 1 to 2 minutes. Stir in the curry powder, and cook for 1 minute more. Add the roasted squash, coconut milk, broth, maple syrup, fish sauce, and Sriracha, and stir well. Raise the heat to bring to a boil; then reduce the heat and simmer for about 20 minutes until the flavors meld.
Using an immersion blender (or a regular blender), puree the soup until smooth and velvety, about 3 minutes straight. Taste for salt and sweetness, and adjust if necessary. Ladle the soup into bowls with a squeeze of lime and serve hot.