I made this absolutely fantastic soup the other day: I roasted a Kuri squash (sort of like a small pumpkin) and made a bisque with some other aromatics (onions, carrots and peppers) and lot and lots of curry. Its delicious and I’m seriously contemplating making another batch with my leftover squash (I bought a whole bunch and I still have two left). The one thing though, is that single color soups don’t photograph well, so the pictures aren’t all that great. Just pretend you have a whiff of the curry and that makes up for the photo. I need a scratch-and-sniff website.
Ingredients
2 small kuri squash, peeled, halved and seeds removed
1/4 cup (1/2 stick) butter, softened to room temperature
salt and pepper
2 tablespoons olive oil
1 medium onion, medium dice
1 red bell pepper, medium chop
1 carrot, peeled and medium chopped
2 teaspoons curry powder (more to taste)
1 teaspoon turmeric powder
3-4 cups vegetable or chicken stock
2-3 tablespoons heavy cream (optional)
You will also need a blender or a stick blender
Directions
Preheat oven to 425F. Line a rimmed baking sheet with foil (optional, but helps with cleanup). Once oven is heated, place cut kuri squash on it, dollop on butter and sprinkle with salt and pepper. Roast for 1 hour, or until a knife inserted into the squash comes out easily and the squash is tender.
While the squash is cooking, heat olive oil in a Dutch oven over medium heat. Sauté onions until translucent, then add pepper and carrot and continue to sauté until carrots are tender. Once the squash is tender in the oven, add to the veggies in the pot. If there is any melted butter left on the baking sheet, add that too (more flavor!). Add 3 cups of the stock and the curry and turmeric powders and let simmer for 5-10 minutes, mashing the squash against the side to break it up some more.
Transfer the soup to a blender and liquefy. You may have to do this in batches; do not overfill your blender and be very careful as the soup is very hot. Or use a stick blender in the pot — I don’t have a stick blender, so you’re on your own here.
Return the soup to the pot and bring to a light simmer. Thin out with another cup of stock and the cream. Taste and re-season with salt, pepper or even a little more curry powder. Serve with croutons or garlic naan.
