I am the first to admit that I am somewhat of a whimp when it comes to cold weather. Not like LA whimpy where you pull out a puffy down coat around the 60-degree mark (I did live in Vermont and Ithaca after all), but this time of year I do start to wonder when the heat will come on in my apartment, how long I can stay in the shower each morning, and what’s an acceptable number of hot beverages to consume before noon. My eating habits change quite a bit too. I trade in the green smoothies and raw salads for warmer, more comforting fare. And this soup is no exception.
This is one of the simplest soups to make. Not quite as easy as the avocado soup I made this summer, but not as time-consuming as this black bean soup I made back in January. It makes good use of the beautiful late-harvest squash at farmer’s markets this time of year and provides just the right amount of warmth and spice to help you ease into fall.
The secret weapon of this soup is the roasting. Not just roasting the squash—which adds more flavor and richness than sautéing—but you’re roasting an onion and whole small head of garlic that also gets puréed into the mix. Shazam! This soup gets its bright color not only from the butternut squash but the turmeric that’s in the curry powder or garam masala. The coconut milk adds a luscious richness and depth, and the red chile pepper flakes kick the heat factor up a notch. Oh, and don’t discard those squash seeds! Toast them on the baking sheet with the squash for about fifteen minutes and then serve with the soup, if there are any left after you snack on them warm from the oven. Key word: warm.
Coconut Curry Butternut Squash Soup
1 large butternut squash, or 2 small
1 small head of garlic
1 onion, any variety
Olive oil, for drizzling
1/2 c unsweetened light coconut milk
1 1/2 c vegetable stock
3/4 tbsp curry powder
Red chile pepper flakes
1. Preheat the oven to 400 F. Cut the squash into quarters, discarding the stringy bits in the center and setting the seeds aside. Place the squash, flesh side up, on a baking sheet. No need to peel. Place the garlic, skin and all, on a small piece of tin foil and drizzle with olive oil, and then wrap the garlic entirely in the foil. Place on the baking sheet. Slice the onion in half and add to the baking sheet as well. Drizzle the squash and onion with oil, salt, and pepper, and place in the oven for 50 minutes to an hour. You may need to remove the onion earlier than the squash.
2. While the vegetables are roasting, rinse the seeds and pat dry. About fifteen minutes before pulling the vegetables out of the oven, place the seeds on the baking sheet. They will roast and turn brown. Remove before they get too dark, about 15 minutes.
3. Remove the vegetables and seeds from the oven and let cool. When cool enough to handle, transfer the flesh of the squash to a blender or food processor, along with the onion and the roasted cloves of garlic. You should be able to just pinch the roasted garlic from its skin. Blend until smooth, adding a little bit of broth if needed.
4. Transfer the purée mixture to a large pot on the stove, stirring in the coconut milk and rest of the broth. Let simmer on medium-high heat for 10-15 minutes, adding the spices and seasoning to taste. Serve with the toasted seeds, and, if you’d like, a dollop of crème fraîche. I also served with a salad of green Boston lettuce, pears, walnuts, sliced grapes, and an olive oil-tahini dressing. If I had blue cheese, that would’ve been in the salad too.