Winter Squash Soup
Winter Squash Soup with Ginger and Turmeric Serves 6-8.
3 pounds squash, baked whole in the oven in a pan of water at 350 degrees for an hour while you putter about, then cooled enough to peel, scoop out, and cut into chunks. Or you can cut your squash into big chunks and steam it.
3 tablespoons of garlic, minced
1 medium onion, chopped
1 hot chili, minced
1 large apple, cored and chopped
1 tablespoon Sweet Turmeric Masala OR ¾ teaspoon turmeric, ¾ teaspoon coriander, 1 teaspoon cumin (see note)
1 thumb sized piece of ginger, grated
6 cups of broth (more if you use a drier squash)
salt and pepper to taste
Peel and seed the squash. Chop roughly and set aside.
Sauté the onion for 3-5 minutes, then add the fresh ginger and garlic and cook another minute or two. Add the turmeric, coriander, and cumin or the Sweet Turmeric Masala. Cook 30 seconds, stirring. Don’t worry if it sticks to the bottom of the pan, just don’t allow it to burn.
Add the chili and apple and cook 3 minutes. Add the squash and broth. Cover and cook until the squash is very soft, then puree the mixture. A stick blender comes in handy here or you can blend it in batches in a blender. If you use a blender, be very careful, as hot liquids like to explode out of blender lids. Keep a dish towel over the top of the blender. Salt and pepper to taste and serve with a dollop of whole milk yogurt or sour cream.
Note: If you decide to use the cumin and coriander, toast them in a dry skillet until they become aromatic. Allow to cool and grind in a mortar or a spare coffee grinder.