This is the perfect soup to stay healthy, nourished and warm over the winter. The ingredients are readily available, inexpensive and the soup is easy to prepare.
The curry mix you use will make a big difference in the flavour and colour of the soup. Look for a curry that is mildly spicy, flavourful and fresh tasting. After trying a few different combination of spices myself, I discovered a local Moghal Curry mix that gives this soup amazing flavour – Moghul Curry by Monsoon Coast. Mughal (or Moghul) Curry is originally from the south of India and contains spices such as coriander, chili, fenugreek, tumeric, mustard, black pepper, curry leaves and cinnamon.
I used red kuri squash for this soup but other squash with firm (not stringy) flesh like buttercup, butternut, kabocha or even hubbard would also work. If the tough skin of some squash scares you (worried the knife might slip while you peel it?), simply cut the squash in half, remove the seeds, sprinkle with olive oil and cook face up for 15-20 min at 375F or until you can insert a knife. Simply add to the rest of the vegetables before adding the vegetable or chicken stock.
Curried Squash Soup
Medium spicy and full of flavour
Ingredients
- 2 tbsp of ghee or olive oil
- 1 large leek, chopped, white part only
- 1 tbsp of curry
- 1 celery rib, chopped
- 1 small parsnip, peeled and chopped
- 1 ½ lbs of squash, peeled, seeded and cut into chunks
- 1 cup of dried red lentils, washed
- 6 cups of vegetable or chicken broth
- 1 can of coconut milk
- Salt and pepper to taste
Instructions
-
Heat oil in a large pot over medium heat. Add leeks and sautée for 10-15 minutes or until tender. Add curry, salt, celery, parsnip, squash and cook for another 15 minutes, or until tender. Add the red lentils, stir for a minute to combine with the rest of the ingredients.
-
Raise the heat to medium-high, and add stock. Cover, bring to a boil. Lower the heat and simmer for 15 minutes. Add the coconut milk and continue cooking for 5 more minutes.
-
Using an immersion blender or in batches using a blender, puree until smooth. Season with salt and pepper.
-
Refrigerate for up to 4 days or freeze for two months.