Yes, it's finally a little chilly in the air and Fall is showing its signs. That means, of course, squash soup. I bought a kind of squash at the farmer's market that I'd never cooked with before:
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what kind of squash is this?
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The soup was delicious, warm, spicy not spicy hot but spicy from the garam masala and smooth! Serve with a side of roasted beet salad!
Here's how I made it!
1 squash -- (
Honestly, I wasn't sure what I was going to do with my squash when I started cutting it up. I decided to roast it, and cut it into long slices. This was a mistake, it was really hard to get the squash flesh off the blazing hot squash rind and into the pot! If you are going to roast your squash, just cut it in half, then roast, then scoop. Or, you can peel it prior, cube it, then roast it. Or! Just peel it, cube it and skip roasting. Add it to the pot with the potato, carrot and onion)
I roasted my squash at 425 degrees for about 30 minutes, with about 2T garam masala, salt and pepper and olive oil.
1 potato, diced.
1 carrot, diced.
1 onion, diced.
1 T olive oil
1 T butter
4-6 C vegetable broth, depending how thick you like your soup!
1 T curry powder
1 T ground ginger (I didn't have real ginger, but I'd rather use the real thing!!)
1 t cayenne
2 cloves garlic, roasted if you're already roasting, minced otherwise.
heat oil and butter in large pot. add potato, carrot, and onion. sautee on medium heat, stirring often. veggies should soften and become deliciously fragrant and caramelized a little.
while the veggies are working, prepare squash then add squash (in my case, this involved me cutting the rind off and adding it to the pot, if I could go back, I'd just scoop the roasted squash out of the rind into the pot).
add garlic and seasonings.
add broth.
stir.
let simmer for 20 minutes, then blend with immersion blender. slowly add more broth if you like it soupier, remember you can always add more, but you can't easily take it out!
garnish with cilantro, and sour cream!
