The National’s Butternut Squash Soup with Curry
This recipe also works well with pumpkin, various types of winter squash and even sweet potato (depending on what you use, you may need to add more or less stock). We keep this recipe vegetarian at the restaurant, but would be very good with chicken stock and a touch of cream.
2 butternut squash (about 4 lbs), halved lengthwise and seeded
2 T evoo (extra virgin olive oil)
2 cups thinly sliced onions
1 T light brown sugar
2 t minced peeled fresh ginger
2 cloves garlic, coarsely chopped
½ cinnamon stick
6 cups vegetable stock (use more stock if soup is too think)
2 t curry powder
Salt and pepper to taste
Preheat oven to 375 F. Line a sheet tray with parchment paper or aluminum foil. Place the squash, cut side down, on the sheet tray. Bake for about 50 minutes until the squash is very soft. Remove the peel from the squash and cube the squash flesh into 2-inch pieces.
In a large pot over medium-low heat, warm the evoo. Add the onion, brown sugar, ginger, garlic, and cinnamon stick. Cover and cook until the onion is softened, about 15 minutes. Add the squash and stock. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. Remove and discard the cinnamon stick. Puree the soup in a blender. Pass through a fine mesh strainer. Add curry powder, salt and pepper to taste.
At the restaurant, we garnish with candied pecans and a dollop of creme fraiche with curry powder folded in. Enjoy on a chilly, winter evening.