This soup has a rich and creamy texture, and a light body. It is a little on the sweet side from the onions and squash. If you wish to add substance to it, you could add cooked rice- Forbidden or wild rice would be nice for color and texture- and various vegetables such as carrots, mushrooms, spinach, etc. If you wish, you can roast the squash or steam it instead of sautéing it.
INGREDIENTS:
1 small brown onion, diced 4 cups butternut squash (around 2 medium), peeled and diced into roughly uniform cubes, ½ to 1 inch 1-2 cloves garlic, minced 1 (15-ounce) can coconut milk Vegetable stock or water as needed (around 3-4 cups) 1 tablespoon fresh grated ginger, or to taste Salt and pepper to taste 1/8th teaspoon cinnamon 1-2 teaspoons sweet garam masala/curry powder, or as needed Grapeseed or other neutral flavored oil as needed ¼ cup cleaned and thinly sliced mint, cilantro, or scallion greens or any combination that pleases youMETHOD:
Put the squash into a large non-reactive bowl and spray or drizzle with oil and toss to coat well. Season with salt and pepper.
Heat a large skillet over medium heat. Film generously with oil, and when hot, add the onions. Cook until they are tender and just starting to take on a little color. Remove to a bowl.
Be sure the pan bottom is coated with oil, and when it is hot, add the squash to the pan. Sauté until the squash starts to caramelize and is golden all over.
When the squash is colored, make a space in the pan center and add a few drops of oil if the pan is dry. Add the garlic and cook gently until fragrant. Add the cinnamon and half the garam masala. Stir until fragrant.
Add the coconut milk to the pan and scrape the bottom to get up any bits that might have stuck to the bottom. Stir gently. Bring to a simmer and cook until the coconut milk thickens a little. Add the rest of the garam masala and squeeze the ginger over the pan to extract the juice. Stir to mix the ginger juice in. Return the onions to the pan.
Add 3 cups of stock and bring to a medium simmer. Cook until the squash is tender.
Remove from the heat and puree. If you use a blender, be very careful! The heat of the soup causes expansion and the soup can blast out of the top of the blender and spray you and the walls. Only fill the blender half-way and put a towel over the top of the blender. Start on low and then work up to top speed. Blend each batch at least a minute. Continue until all the soup is done. Wipe out the pan and return the soup to it. If using a wand mixer-taste the soup to be sure it is smooth. If there are fibers or bits, strain the soup through a fine mesh sieve.
Get the soup hot, and taste. Season or add more spices if need be, or if the soup is too thick, thin with more stock. If the soup seems very thin, cook gently until it thickens to your liking.
Ladle into serving bowls and top with a scattering of herbs of your choice.
Chef’s Notes:
For a Thai accent, smash a 2-3 inch long piece of lemon grass and add it when you add the coconut milk. Use basil or holy basil or cilantro instead of mint, and add scallions as well. For a more Indian accent, use mint and add some into thick yogurt and top the soup with a dollop of that before serving, along with floured and fried shallot rings. If you want a thicker soup, cook some basmati rice (or use leftover rice) and add it to the soup before pureeing. If you like the idea of something spicy, quarter a serrano or jalapeño chili and add it to the coconut milk, removing it-or not-when you puree the soup. You could also use Cilantro Chili Sauté Juice.
Serves: 4
Source: Chef Andrew E Cohen
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