My mom recently told me she had to perform the Heimlich maneuver 3 times when I was little. Apparently I was always putting more food in my mouth than it could hold. This is probably the first sign I was a foodie.
I make winter squash soup often this time of year. You can make it, savor it, freeze it, dress it up, whatever. I actually made a simpler batch, with fewer ingredients, a couple of weeks ago and froze it. I was feeling sort of lackluster about having to defrost it and eat a bowl of it for dinner until I happened upon a recipe from Orangette. It had a similar base, but with an addition of some delicious ingredients I already had on hand. It was scrumptious–the perfect combination of sweet, squashy, spicy and salty. The other great part about this recipe is that you can add more or less of any of the flavoring ingredients to cater it to your taste. Like to assault your taste buds with spice? Add more hot sauce. Like it mellow and sweet? Use half the spice and accentuate the maple syrup. Like that spike of asian salt? More fish sauce.
Makes about 4 servings
- 2 to 3 tablespoons olive oil
- 1 medium or large yellow onion, chopped
- 3 or 4 large garlic cloves, minced
- 1 tablespoon curry powder
- 1 butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
- 1 (14-ounce) can unsweetened coconut milk
- 2 cups chicken or vegetable broth
- 1 tablespoon maple syrup
- 1 tablespoon Asian fish sauce
- 1 teaspoon Sriracha or other Asian chile sauce
- Wedges of lime, for serving
Warm the oil in a 5-quart pot or dutch oven over medium heat. Cook the onions until they begin to soften, about 5 minutes. Add the garlic, and cook for another 1 to 2 minutes. Stir in the curry powder. Add the squash, coconut milk, broth, maple syrup, fish sauce, and Sriracha, and stir. Bring to a boil; then reduce the heat and simmer, covered, until the squash is soft, about 30 to 40 minutes.
Using an immersion blender (or a regular blender), puree the soup until smooth. Taste the soup for flavor. You may want to add more fish sauce or a sprinkle of salt. If it’s too sweet, add more chile sauce. Ladle the soup into bowls and serve with a squeeze of lime.