I’m still working through the mass quantities of squash from Friday’s Fall CSA. Because I’ve been spending so much time with squash, I had a revelation today that I would like to share. I love – really, really love – winter squash! Who knew? As I ate the last of my leftover Baked Winter Squash Pasta for lunch today, I fully realized the awesomeness of winter squash.
Squash is pretty. Squash is tasty. Squash is healthy!
So for my next squash recipe, I was inspired by the Coconut Curry Soup at Fresh Veggies in the Desert. I am not a fan of coconut, but the combo of squash and curry sounded yummy, so I decided to experiment.
I started by roasting one of the kobacha squash from my CSA. This is my new favorite squash. It’s a little weird-looking, but that’s part of the fun. It has a sweet taste, the texture is velvety, and it’s such a bright orange! Love it!
While the squash was cooking, I cut up some carrots and onions, and sautéed them in a heavy-bottomed pan with olive oil. I added salt, pepper, and curry powder to the veggies. (As soon as I added the curry, it started to smell fantastic!!) After they cooked for about 10 minutes, I added some chicken stock.
When the squash was done, I scooped out the insides and put them aside in a bowl.
I blended the squash and the chicken stock/veggie mixer in two batches. I wanted a really smooth soup, so I blended it for a couple of minutes, then added it back to the pot to simmer. Such a pretty color!
I felt like the soup needed something added to it, so I sautéed some shrimp with olive oil, salt, pepper and smoked paprika. I love the bags of frozen, easy peel shrimp. It’s such an easy, healthy add-on to a meal and it only takes a couple of minutes to cook! I originally used smoked paprika for the color, but it turns out that the smoky flavor went wonderfully with the soup.
It’s nice when a plan comes together.
I topped the whole thing with a drizzle of sour cream just to make it look pretty, and there it is! I was surprised by how much I enjoyed this dish.
Has anyone else ever made a recipe that you weren’t terribly excited about, but then ended up loving? Isn’t it a nice surprise?
Now, the recipe:
Curry Squash Soup
- 5 – 6 cups cooked squash
- 3 carrots, chopped
- 2 small onions or 1 medium onion, diced
- 3 cups chicken stock
- 2 Tablespoons Curry Powder
- 2 Tablespoons olive oil
- Salt and pepper to taste
Preheat the oven to 425 degrees. There are different ways to cook squash, but I’ve had good luck with this method: Cut the squash in half and scoop out seeds. Place the squash, skin side up, in a casserole dish with about 1/2 inch of water. Cook until the squash is soft – for this recipe, it took about an hour. When you remove the squash from the oven, let cool for a few minutes. Scoop out the cooked squash and set aside.
Add olive oil to a heavy bottom pan over medium heat. Add carrots and onions, salt, pepper and curry powder and cook until soft (about 10 minutes). Add chicken stock and continue to cook for 5-10 minutes.
Blend half the squash with half the carrot/onion mixture until smooth. Blend the second half (unless you have a really big blender and you can fit it all in one batch). Return to the stovetop and simmer.
Eat and enjoy!!