A creamy squash soup with the warming spices of curry. So good, so tasty, and perfect for fall.
- 2 tablespoons olive oil
- 1 cup of chopped onion
- 2 cloves of garlic, chopped
- 1 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- dash of crushed red pepper
- teaspoon freshly grated ginger
- 2 cups vegetable stock
- 3 cups squash puree*
- 1 cup organic half and half
- 1/4 cup coconut sugar
- Salt and pepper to taste
- Dollops of yogurt and fresh herbs, to garnish, if desired
In a large stockpot over medium heat, warm two tablespoons of olive oil. Add chopped onion and garlic, stir together, and cook until the onions are translucent. Add the spices (turmeric, coriander, cumin, crushed red pepper, ginger) while things cook.
Add two cups vegetable stock and three cups squash puree to the pot, reduce heat to a simmer, and let cook 10 to 15 minutes. Remove soup from heat, and, using an immersion blender, puree it (or, working in batches, puree it in a food processor or a Vitamix).
Next, add half and half and coconut sugar, stirring to dissolve. Add salt and pepper to taste.
Serve hot, in bowls or mugs. Garnish with dollops of yogurt and/or chopped fresh herbs (we used parsley).
To make squash or pumpkin puree: Preheat oven to 375F. Cut gourd in half and scoop out seeds. Lightly oil the cut sides and place the gourds, cut side down, on a rimmed baking sheet. Cook for 30 minutes to an hour, until a four easily pierces the flesh. Let cool. Scoop out insides. For a soup like this, you may use the flesh as is. For a pie or other uses, place the squash flesh in a food processor blender and pulse until super smooth.