A follower of my blog (Kevin @ http://nittygrittydirtman.wordpress.com/) has asked me for the recipe to the soup I mentioned in yesterday’s post: 17 Inches. I told him I didn’t have a recipe per se, because I just winged it. Generally, I do not follow recipes. That said, I promised him I would try to recollect how I constructed the soup and post the recipe.
So here goes nothing…
Susan’s (slap-dashed) Vegan Butternut Squash Curry Soup
- Diced Onion (I used Vidalia because it is all I had on hand)
- Curry Powder ~ eyeball it, I use the palm of my hand to measure
- Cumin ~ eyeball it, I use the palm of my hand to measure
- Oregano ~ eyeball it, I use the palm of my hand to measure (OPTIONAL)
- Coconut Milk (1 can – mixed well) ~ Optional NOTE: you could make this non vegan by adding heavy cream
- Celtic Sea Salt ~ eyeball it
- EVOO (extra virgin olive oil) ~ eyeball it
- 17 inch Butternut Squash – rough chopped (sorry, couldn’t help myself ha-ha!)
- Water (I used a full Zero Water Pitcher and then some ~ again, eyeball it)
- Fresh Cilantro ~ add at the end when the soup is finished
Method of Prep:
Gather all of your mise-en-place and equipment
Preheat Stock or Soup Pan
Prep your vegetables: dice onion; peel and rough chop BN Squash, chop cilantro (and set aside for garnish)
Once pan is heated, add evoo and sauté onions, toss in some Celtic Sea Salt (eyeball the amounts to your liking) and cook onions until translucent (I liked to wait until mine turn slightly brown).
Add spices: curry and cumin (or whatever spices you have on hand). When you begin to smell the spices cooking, add the oregano, saute for another minute (careful not to burn) and then add some of the water, all of the chopped squash, and then the remaining water. NOTE: If you add all of the water first, you may not have enough room for the squash, which is why I add some water, all of the squash and then the remaining water.
When the squash is mushy (past the point of fork tender); begin pureeing the soup, either with an immersion blender, regular blender or food processor (I used my blender pureeing the soup in batches). NOTE: You can either puree all or some of the soup – it all depends on what consistency you are going for. I pureed most of it, leaving some texture. While pureeing the soup, begin adding the coconut milk (or dairy) so as to temper it before adding it back into the pot. It is important to temper your coconut milk or dairy, otherwise, could wind up with a disaster on your hands. Ha-Ha!
Once you have pureed the soup with the coconut milk add everything back to the pot and simmer until the coconut milk and soup flavors blend together seamlessly. Once the soup is heated through, be sure to taste it to see if it needs more salt, cumin, et-cetera and adjust the seasonings to your liking.
Serve with chopped Cilantro and toasted Ezekiel Bread.
If you have any questions or are not sure of my instructions, please contact me.