“Ice is my middle name”, said my husband as he entered the house. It was freezing outside and I too got back to our cozy warm home with Nia just a little before him.
With the snow falling outside and subzero termperatures around us all we craved for dinner last night was a rich, warm and hearty meal. Hmm, I thought what could be more perfect than a big steaming bowl of nourishing soup in this mid winter freeze?!
Dinner’s ready! Thaw off with this quick and easy one pot concoction!
Curried Winter Squash Soup
(Butternut Squash Soup with fresh Ginger and Garam Masala)
Soups are a perfect heart-warming meal for cold winter nights. With a salad or some hot wholegrain bread on the side, you turn a simple soup into a good solid meal for you and the kids too!
(Here’s a quick quiz: Point out the butternut squash in the picture below? Click here for the answer)
Butternut Squash is an excellent ingredient for a thick, creamy soup and garam masala with all its spices gives it an amazing twist! Simply dice the squash, and sauté it with onion, garlic and garam masala. Add chicken/vegetable stock to it and mix in some ginger at the last stage for a wonderful earthy flavor. Bring it to a boil and continue to simmer till all the ingredients are cooked through. After a quick whirl in the blender and let it sit on the simmering stove till you are ready to eat.
Try this healthy soup recipe tonight. It won’t take you more than 15 minutes of prep work and 30 minutes of cooking. The complex flavors in this creamy yet light soup will warm up your heart and wake up your palate!
1 butternut squash (about 1-1½ lb), chopped in 1 inch cubes, outer skin discarded
1 medium onions, finely chopped
2-3 tbsp extra virgin olive oil (or butter)
2 large garlic cloves, smashed
1 -2 tsp garam masala (alternatively, you could use Curry Powder or Ground Cumin and Ground Coriander)
red pepper flakes (for desired level of heat)
1½ inch fresh ginger, peeled and roughly chopped
4 -5 cups (enough to cover all the squash cubes) your favorite chicken/vegetable stock or water
½ cup light cream or half ‘n’half + some for garnish
fresh ground black pepper
cilantro/parsley leaves for garnish
Sauté onions in olive oil/ butter in a heavy bottomed pot over medium heat, stirring occasionally, until transclucent, about 3 to 5 mins. Add garlic, garam masala, red pepper flakes and a pinch of salt continue to cook for another minute.
Stir in the cubed squash along with the stock/water and finally mix in the ginger. Bring it to boil and continue to simmer, uncovered, stirring occasionally for about 30 mins.
Purée soup in a blender until smooth (use caution when blending hot liquids) and return soup to pot.
Adjust the seasonings to your taste and stir in the cream. Keep soup simmering over low heat until ready to serve.
Garnish with some cream and cilantro/parsely leaf and serve hot with a side of bread or salad.
Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.