By now you know how much I love seasonal cooking. Winter squash is one of my favorite winter foods. Though once the new year rolls around my husband is thinking "please can we have a break from squash." Determined and inspired to find new ways to surprise our taste buds with another round of winter squash, I created this curried winter squash soup. It is vegan, and while lacking any sugary sweeteners it packs a punch of natural sweetness. Enjoy! Jolie
1 medium kabocha squash, about 4 cups cooked
1 leek, sliced
1 shallot, chopped
1 garlic clove, minced
1 yam, peeled & diced
1 carrot, peeled & diced
3 tsp curry powder
1 tsp cumin
1 tsp tumeric
1/4 tsp allspice
1/4 tsp nutmeg
2 cups vegetable stock
1 can coconut milk
1. Preheat oven to 350 degrees. Slice squash in half and scoop out the seeds. Lay cut side down into a baking dish. Add enough water to cover bottom of squash. Bake at 350 degrees for about 1 hour until squash is soft.
2. While squash is cooking, sauté over medium heat in a splash of olive oil the yam and carrot, for about 10 minutes until they are soft. Add the leek, shallot, and garlic and continue sauté for 5 more minutes. Add all the spices and sauté for 1 more minute, stirring until incorporated with vegetables and fragrant. Remove from heat and set aside.
3. Once squash is done baking, remove from baking dish and let it cool for 15 minutes before handling. Scoop out flesh and discard the skin.
4. Place the vegetables and spice mixture with half the can of coconut milk into food processor and pulse until pureed. Place in stockpot on stove. Repeat this with the squash and remaining half can of coconut milk until it is also well pureed. Add this to vegetable puree in pot.
5. Add stock and salt to both purees in pot. Stir and cook together on medium heat. Once warm taste for spice level and salt. Add additional salt and spice to your taste preference.