Curry Roasted Butternut Squash Soup
I’m going to make a confession. I like soup. A lot of people are just like its just a bunch of boiled stuff, but it’s so much more. Something about a bowl of steaming ambrosia that makes a cold night. This soup is great for a nippy late summer evening.
- 1 lb of butternut squash
- 3-4 cups of chicken or vegetable stock
- 1-2 tablespoons of olive oil
- half a lemon
- fresh ground black pepper
- 1 teaspoon of madras curry powder
Peel the squash and cut it into 1 inch cubes.
Preheat your oven to about 425 degrees. Toss the squash in a large mixing bowl with the curry powder and olive oil. Add a good amount of fresh ground black pepper.
Transfer the squash onto a cookie sheet in a single layer. Roast it in the oven until the pieces in the center are tender to a fork.
Remove the squash from the oven and let them cool for 10 minutes. Transfer it into your blender and add 3/4 of the stock. Make sure to cover the blender with a kitchen towel. Juice the lemon into the blender. Puree the whole deal until its smooth, adding stock as needed to get the consistency you like. I personally like my soup not too soupy so I usually go like 85%-90% of the stock. Transfer the soup to a pot on the stove and bring it to a boil again. Salt to taste. Be sure to stir the pot as it heats as this soup can scorch and burn on the bottom. Garnish with a little basil or yogurt and you’re all set.
This is a rich and spicy dish that’s great on a cold winter night. The smell this will fill your kitchen with is alone worth cooking it.
- 3-4 chicken thighs, skin on
- 1 carrot
- 1 potato
- 1 cup of coconut milk
- 1-2 cups of chicken stock
- 1-2 gloves of garlic
- 1/4 teaspoon red pepper flakes
- 2-3 teaspoons of madras curry
- 1/4 of a cup of julienned Thai basil, regular basil will do if you can’t get Thai
Peel the carrot and potato. Slice the carrot into rounds. Cut the potato lengthwise and slice the potato into 1/4 inch thick slices. Mince the garlic and chop up the onion. Rinse off the chicken and pat it dry. Salt and pepper the chicken. Preheat the oven to 350 degrees.
Heat a tablespoon of oil in a large sauce pan over high heat. When the oil begins shimmering add the chicken skin side down. Brown both sides of the chicken. Transfer the chicken to a shallow baking pan and place them in the oven to continue cooking.
For the sauce, pour away all of the fat in your pan but 1-2 tablespoons. Add your onions, garlic and spices and saute them for 3-4 minutes. Add the coconut milk, stock and remaining vegetables. Bring this to a boil and simmer covered for 5 minutes. Remove the chicken from the oven at this point and place each piece skin side up in the sauce.
The sauce should come up to just about half way up the chicken and if it doesn’t add stock until it does. Let this simmer for another 5-10 minutes until the vegetables are tender and the chicken is 160F at the bone.
Plate this with a healthy ladle of the sauce and vegetables in a bowl with a piece of chicken on top and a generous sprinkling of basil.
On a side note. This sauce with In n Out french fries is an experience. Legend
Wait for it.