I am going to Dubai for a week yay! I will tell you a secret there will be a special post on Dubai must eats and some behind the scene restaurant photos, shhhhh….. But I have scheduled few posts to keep you all busy while I am enjoying. Keeping it simple yet full of flavor this creamy, no cream soup is lively with all the warm spices. Butternut squash like my carrot ginger soup is on sweeter side but with these Indian spices it is an adventure in itself. Play with different curry powder or garam masala and add very little so it don’t overpower the clean flavor of soup. Vibrant and rich with spices, brimful of antioxidants from turmeric and squash this soup is super healthy and super tasty.
Some people might find it weird but I like cold weather more than summer (except farmer’s market) and I love my four seasons. I can’t imagine living in place with same weather year round! That’s why people say I am crazy but that’s me. Blooming flowers in spring, everything green in summer, colorful fall and snowing winters is what I like, year round adventure. Soups are like weather light to creamy, flavorful to clean tasting and hot to cold.
Serves: 4 to 6
1 large butternut squash, cut into half and seeded
2 tablespoons olive oil
Salt and pepper
1-2 tablespoons butter or coconut butter for vegan
1/2 cup onion or shallot, chopped
1 teaspoon salt
3 cloves garlic, chopped
A pinch of red pepper flakes (optional)
A pinch turmeric (optional)
1/4 teaspoon curry powder or garam masala or tandoori masala (optional)
1/4 teaspoon cayenne pepper or paprika (optional)
4 cups chicken/ vegetable stock or water
1 tablespoon maple syrup or honey
Freshly grounded black pepper
Topping of your choice, sautéed asparagus, toasted pepita, cream, sour cream or croutons
1. Preheat oven to 425ºF. Place butternut squash on a baking sheet, brush it with olive oil, sprinkle with some salt and pepper and turn it over so cut side faces the pan. Bake it for 45 minutes. Remove and cool for 15 minutes. Scoop out the flesh, set aside.
2. Over medium saucepan heat butter, sauté onion and salt for 5 minutes, until onions are transparent and beginning to brown on edges. Add garlic and cook for 1 minute.
3. Add red pepper flakes, turmeric, curry powder and cayenne if using and immediately pour in stock. Add maple syrup and butternut squash. Bring to a boil and using immersion or regular blender, blend until smooth. If using a regular blender be careful and do it in batches. Taste, adjust salt and add pepper if you like. Serve hot with your favorite toppings.