Today I’m going to share with you a recipe I invented last night. A lot of you know my cooking style – I make shit up as I go along, and my recipes (ingredients and directions) often reflect this. I’m of the opinion that a recipe should be a mere suggestion – not a strict set of instructions.
I dreamed this recipe up last night in order to use about two cup of leftover cooked acorn squash. It was DELICIOUS!
Thai- and Indian-inspired Curried Coconut Squash Soup
Ingredients:
2 cups cooked, mashed squash (any variety – I used acorn)
1 can unsweetened coconut milk
1/2 onion, finely chopped
1 clove garlic, minced
1 tbsp. oil
1/2 cup vegetable or chicken stock (I used veggie)
1/4 tsp. cumin seeds, bruised
1/2 – 3/4 tsp. tumeric
1 small dash Louisiana hot sauce
Spices to taste: curry powder, garam masala, pepper, salt
2% milk to taste
Directions:
Saute onion and garlic in oil over a low heat until caramelized.
Add squash, coconut milk, veggie stock and spices, and simmer at medium-low for a while (I cooked it as long as it took to prepare the rest of my meal). Don’t worry if it gets thick, you’ll be adding milk.
When you’re ready to haul out the blender, take the soup off the heat and let it sit a couple of minutes.
Then, slowly add enough milk to cool it down a bit and to bring it to a nice soupy consistency (use your judgment here. If you like thick soup don’t put as much in, if you like it thinner add more).
Puree the soup in batches in your blender or food processor, then return to the pot and heat through until hot (do not boil).
Garnish with cilantro before serving, if you wish.
This soup was the perfect accompaniment to a dinner of basmati rice and chick pea curry (I also had a chicken breast baked with tandoori spices, which of course my herbivore daughter did not share).
Enjoy!
