What did you do with all those pumpkin scraps from yesterday? Hope not throw them away!!
Use any smooth winter squash- calabaza, butternut, corn or pumpkin, to create this spiced winter squash soup. When i did my culinary internship in france, my chef featured a variation of this soup to be served as an amuse bouche [shout out to chef simon, this was a small grain compared to the plethora of things he taught me]. His key to creating a flavorful base, is to gently roast the spices in oil before adding the aromatics. This technique “blooms” the natural oils in the spices that can be tasted in every spoonful of your soup. I encourage you to try this method in any recipe that requires you to its a comforting soup that is done in a little over an hour and the perfect way to warm up on a cool day.
This recipe can easily be converted to a vegan dish, by replacing the creme fraiche for coconut cream.
Curried Winter Squash Soup
- 3 t olive oil
- 1 t ground turmeric
- 1 t ground coriander
- 1 t garam masala
- 1 t ground cumin
- 1 t paprika
- 1 lb butternut, acorn or other winter squash
- 1/2 lb carrots peeled + cubed
- 1 large onion sliced
- 2 leeks diced
- 3 cloves garlic whites chopped
- 3 cups carrot juice, or vegetable stock crushed
- 1/2 c crème fraîche or coconut cream s/p tt
- In a large saucepan, add oil and spices on medium heat. Gently swirl the pot until spices begin to sizzle become aromatic. Add onions, garlic and leeks and sweat until soft. Lower heat, add squash and carrots and cover.
- Remove from heat and let cool for 5 minutes. Transfer soup to blender and blend until smooth and velvety. Add more juice/stock if needed. Transfer back to pot and season to taste.
- Once topped, transfer to refrigerator to set for 30 min. Remove from refrigerator and medallions are ready to serve. store in airtight container with parchment between layers. Keep in a cool dry place, or in the refrigerator.