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Curried Kabocha Squash Soup

Curried Kabocha Squash Soup

Cozy curry spices, velvety texture, all the warmth you need for the cooler weather in this perfect squash soup

Course Soup
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 1/2 cups of kabocha squash puree (see Instructions) Feel free to sub out for any comparable squash (hubbard, acorn, delicata etc)
  • 1 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp coriander seeds
  • 2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/8-1/4 kashmiri pepper (can be substituted with cayenne pepper) Start with less and then taste later on to see if you can handle more!
  • 1 tbsp olive oil
  • 1 medium onion , finely diced
  • 3 garlic cloves , finely minced
  • 4 cups (1 litre) vegetable or chicken stock
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1/4 cup whipping or heavy cream

Instructions

Prepare Squash

  1. You will need approximately 3 cups of cubed kabocha squash. Just cut and remove the seeds, fibres, outside skin, and cut into small 1 inch cubes.
  2. Or,
  3. I used puréed squash (since I had puréed it for a pie already) But you won't need to purée in advance. If you did, you would want to have 2 1/2 cups finished purée. Do this by cutting the squash into pieces, scooping out the seeds and fibres, and drizzling the flesh sides with a bit of olive oil. Roast in a 400F oven till fork tender. Then purée in a blender, using only enough water to help it break down.

Soup

  1. In a mortar and pestle (or spice grinder of some sort) place the cumin, fennel and coriander seeds, the ginger, turmeric, cinnamon and kashmiri pepper. Grind down to get the seeds to a medium coarse grind. Set aside.
  2. In a medium sized stock pot or sauce pan, heat the olive oil over medium heat.
  3. Add the onion and sauté for about 2 minutes till starting to soften. Add the garlic and stir for 1 minute.
  4. Add the spice blend to the onions and stir throughout well and cook till just starting to let off an aroma, about 45 seconds.
  5. Add the squash cubes (or purée) and stock. Stir well to combine and let simmer.
  6. If using the purée, it will really only need about 10 minutes to warm through over medium low heat.

  7. *If using the cubes, cook until softened (about 20-25 minutes) At this point you will use an immersion blender or stand blender to purée the soup into a velvety goodness.  Return to the pot.

  8. Season with salt and pepper. Check for heat. Add the whipping cream and stir through till well blended.
  9. Garnish with chopped cilantro, parsley etc. You can also top this with creme fraiche or sour cream, and even a savoury granola, or spiced candied nuts for crunch!