I actually haven’t been cooking much for the past week or so. We’ve had to temporarily relocate due to some water damage due to an unfortunate flooding situation caused by some burst pipes. So we had to pack all our stuff up last week and move completely out. Everything out. The whole condo has the same hard wood floors throughout, except for the bathroom. The damage was contained to an area of the living room, but because the floors are the same throughout, everything has to be replaced.
So we’re temporarily living in a different apartment that was empty in the building next door. Bigger, but not as nice. And I haven’t been cooking that much, so the past couple recipes I’ve posted have been in the hopper.
I’ve often wondered what exactly is a hopper? I’ll google that and get back to you.
So I’ve tried a couple different recipes for butternut squash soup – this one is the best I’ve tried. With this version I threw in an acorn squash just to diversify the squash-ness. Know what I mean? The coconut milk adds a level of richness that sends this soup clean over the edge. When I first tasted this, I had to sit down on my kitchen floor and just cry. Ok, not really. But I wanted to and you will, too. And if you do, I won’t judge.
Roughly chop a large onion and a large tomato – set aside. Dice and mince 2-3 garlic cloves and set that aside as well.
Slice your squash in half and scoop out all the pulpy-seedy crap. Spread a little vegetable oil on a foil lined pan (just enough to cover the surface) and place the squash halves on their flat, sliced-side down on the pan. Roast them in the oven at 400 degrees until they’re all soft and mushy – about 30-35 minutes. Once they’re dark and shrunken (like what killer Amazon tribes did with people’s heads), remove the pan from the oven, flip the halves over and let them cool.
Once they’re cooled, scrape all the fleshy pulp from their skins and set aside in a bowl. Note – this will probably be pretty messy – and not really pleasant, since I brought up the shrunken head visual. Oh well, c’est la vie.
Meanwhile, back at the campsite – heat a little more oil in a heavy pot and sweat the chopped onions really good. Once they’re translucent, add the tomato, garlic and season with salt, pepper, curry powder and a little cayenne. Cook this for a bit over medium heat, stirring around to get all the flavors infused together. After about 6-8 minutes, add the roasted squash, vegetable stock and pour in the can of coconut milk. Bring to a quick boil and then cover the pot and simmer down for a good 20-25 minutes.
Then I used my trusty hand blender (love this thing) and pureed everything until it had a velvety-smooth consistency. Add a little more stock if you think it’s too thick. Puree until you have the consistency you like and serve it up! I dressed mine up with a some plain yogurt and cilantro. Freaking amazing.
This is something I crave every year during fall and it was fun making it – was able to share this with a couple friends over Halloween weekend and it was perfect for a beautiful fall day. Enjoy!
- 1 large onion – roughly chopped
- 1 large tomato – roughly chopped
- 2-3 cloves chopped garlic
- 2-3 squash – butternut, acorn – you decide!
- vegetable oil
- 2 cups vegetable stock
- 1 can coconut milk
- curry powder
- cayenne pepper
- black pepper
- plain yogurt and cilantro – for garnish
According to Dictionary.com – “a funnel-shaped chamber or bin in which loose material, asgrain or coal, is stored temporarily, being filled through the top and dispensed through the bottom.”