Curried Squash Soup – Amie Valpone

I ate my first kabucha squash this winter and fell in love with the delicate but cozy taste. Previous to this I’ve at all times caught with butternut or delicata squash as a result of they appear much less intimidating. However, me. I’m all about going out of my consolation zone and making an attempt new components in my kitchen so right here we're with a kabucha squash soup that’s creamy, comforting and has a superb kick to it from the mixture of cinnamon, curry powder and cayenne pepper I tossed in. 

Soup looks like such a winter meals but as we close to the top of March, the climate in Manhattan already looks like April within the 60’s with plenty of sunshine, so I’m discovering myself actually wanting soup. And never simply any soup- pureed creamy soup as a result of it’s really easy to digest and it leaves me feeling so darn good. 

Earlier than you soar into this recipe, I extremely recommend ensuring your spices are recent, that means they’re not expired as a result of the cinnamon, curry and cayenne actually make this soup. Examine your expiration dates as a result of there’s nothing worse than making a recipe with expired spices that yield actually flat and tasteless recipes. I don’t need you experiencing this as a result of it’s not enjoyable. It’s straightforward to only toss spices into the again of our cupboard and neglect about them for years however belief me, whenever you style recent spices in a recipe, you received’t want so as to add sugar or different inflammatory components usually utilized in soups to amp up the flavour.

Bon appetit.

Curried Squash Soup

 

Writer: Amie

Recipe sort: Entree

• 1
  giant
  kabocha squash
• olive oil
  for rubbing squash
• 2
  cups
  unsweetened almond milk
• 2 1/2
  cups
  filtered water
• 1
  tsp.
  sea salt
• 1
  tsp.
  curry powder
• 1/4
  tsp.
  freshly ground pepper
  plus extra to style
• 1/4
  tsp.
  cayenne pepper
• 1/2
  tsp.
  cinnamon
  plus extra to style
• 2
  tsp.
  recent herbs resembling oregano
  for garnish

1. Preheat the oven to 400 levels F. Put together a big rimmed baking sheet with parchment paper.

2. Rub the squash with the olive oil to cowl all the floor and use a fork to poke holes within the pores and skin. Place the squash on the ready baking sheet and roast for 1 hour or till the squash is tender whenever you press on it along with your arms.

3. Take away from the oven and use a pointy knife to slice the squash in half. Put aside to chill for 10 minutes then use a spoon to discard the seeds.

4. Scoop the squash flesh right into a excessive pace blender together with the almond milk, water and spices. Puree till very creamy. Season to style as wanted. Garnish with oregano and serve heat.

5. Retailer leftovers in a sealed container within the fridge for as much as 4 days or within the freezer for as much as 2 months.