, , , , ,

Curried Butternut Squash Soup

Sunday, October 26, 2014

Recipe adopted from The New Best Recipe.  [Recipe makes 4 to 6 servings].

After originally making this recipe for the first time and trying the final product, I wasn't quite sure what I thought.  I liked that the true taste of the squash really came through since even the seeds were used to extract more flavor; but something was missing.  I tasted the squash.  I tasted the curry.  I tasted the additional seasonings.  But it wasn't quite a winner in my book.

And then I tried leftovers the next day and everything changed.  Just like with similar soups or chilies, a day in the fridge does wonders to the dish.   The flavors all had a chance to meld together and I was left with a solid fall comfort dish to add to the collection.

INGREDIENTS:

4 tablespoons unsalted butter
1 large shallot, finely chopped
3 pounds butternut squash (one large squash)
6 cups water
1 teaspoon salt, plus more to taste

1/2 cup heavy cream
1 teaspoon dark brown sugar
1/4 teaspoon freshly grated nutmeg
2 teaspoons curry powder

DIRECTIONS:

Carefully slice the squash in half lengthwise.  Use a metal spoon to scrape out the seeds and strings; reserve.  Slice the halves in half once more, widthwise.  In a Dutch oven, melt the butter over medium-low heat.  Add the shallot and cook for 3 minutes.  Add the reserved seeds and strings and cook for an additional 4 minutes.  Turn the heat to high, and add the water and 1 teaspoon salt.  Bring to a boil, and then reduce the heat to medium-low.  Place a steamer basket over the pot and place the squash quarters on the basket, cut-side down.  Cover the basket and steam for 30 minutes, or until the squash is tender.  Remove from the heat and transfer the squash to a baking sheet to cool.  Once cooled down slightly, use a large metal spoon to scoop out the flesh.

Pass the steaming liquid through a  mesh strainer into a bowl; discard the solids.  If you have more than 3 cups of liquid left, reduce over medium heat until you have 3 cups left.

Either using an immersion blender, food processor, or blender, puree the squash with the stock.  Return the soup to the Dutch oven and add the heavy cream, brown sugar, nutmeg, and curry powder.  Stir and cook over medium-low heat for 3 minutes.  Season to taste with additional salt.

You Might Also Like

0 comments