Curried Butternut Squash Soup

Finger Lakes Riesling

I love butternut squash soup.  This is my new favorite.

Link to recipe from allrecipes Magazine, October/November 2018

1 (2#) butternut squash, halved
2 T. butter
1 cup finely chopped onion
4 cloves garlic, minced
4 cups chicken broth
2 tsp curry powder
1 tsp salt
1/2 tsp cumin
1/4 tsp. cayenne pepper plus more for garnish
1/2 cup unsweetened light coconut milk, plus more for garnish
2 T honey (optional) NOTE: I added.
roasted squash seeds or pepitas (optional)

1. Preheat oven to 425 degrees F. Coat a large foil-lined baking sheet with cooking oil spray.
2. Put squash, cut side down, on prepared baking sheet. Roast until easily pierced with a knife, 35-40 minutes. Scoop squash from the shell with a large spoon.
3. Meanwhile, melt butter in a 2-3 quart sauce pan over medium high heat. Add onion and garlic; cook, stirring, until softened and browned, 10 to 15 minutes.
4. Stir in broth, cooked squash, curry powder, salt, cumin and cayenne; bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat to low and simmer for 5 minutes. Remove from heat. Stir coconut milk and honey into the squash mixture. Let stand for 5 minutes.
5. Use an immersion blender or transfer  half the soup to a blender or food processor; puree, covered, until smooth. Repeat with remaining soup. Ladle into bowls and top with a swirl of coconut milk, cayenne and roasted squash seeds.

Hands down the best pairing for this soup is a dry Riesling. Try any Finger Lakes Riesling.

Coconut Butternut Squash Soup - Sopa de Abóbora e Coco

Link to recipe The Spruce

Butternut squash has a sweet nutty flavor that is delicious when roasted (as in this roasted butternut squash soup) or when baked into desserts (like this pie). But butternut squash can also go tropical - as in this rich savory soup made with creamy coconut milk. Pumpkin and squash "carries" like this one are popular in Thailand, but the Latin versions don't typically include curry powder, though a touch of chile pepper is always welcome.

Any winter squash works well in this soup. There are many options for garnishing this soup, such as crumbled queso fresco cheese, roasted corn kernels, chopped tomatoes, and cilantro, spicy aji salsa, or several boiled shrimp.

What You'll Need

• 1 medium butternut squash
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 onion
• 1 large sweet potato
• 1 tablespoon light brown sugar
• 1 teaspoon cumin
• 1 teaspoon chile pepper, or 1 tablespoons fresh minced chile pepper
• 1/4 teaspoon cinnamon
• 4 cups chicken stock
• 1 cup coconut milk
• Juice of 1 lime
• 2 cups spinach leaves
• Salt and pepper to taste

How to Make It

1. Peel butternut squash, then cut in half lengthwise and remove seeds (and the fibrous material around the seeds).
2. Roast seeds (optional): Separate seeds from the squash, and rinse well. Place seeds in a shallow pan with 1 tablespoon butter and 1/2 teaspoon salt and toast seeds in the oven at 350 F until dark golden brown and crispy, stirring once or twice, about 10 to 12 minutes. Remove seeds from oven and set aside to let cool.
3. Chop squash into 1/2 inch cubes. Peel and dice onion. Peel sweet potato and chop into 1/2 inch cubes. Wash spinach, dry thoroughly, and roll it up tightly in a bunch. Slice spinach crosswise to make thin ribbons.
4. Place vegetable oil and remaining 1 tablespoon of butter in a heavy stockpot over medium heat. Add the chopped onion and cook, stirring, until onion is soft and fragrant.
5. Add the squash, sweet potatoes, cumin, cinnamon, and sugar to the skillet and cook, stirring often until vegetables are lightly browned.
6. Add the chicken stock, season with salt and pepper, then simmer vegetables over low heat until they are tender (about 15 minutes).
7. Once squash and sweet potatoes are cooked through, use a slotted spoon to transfer the vegetables to a blender (reserve cooking liquid). Add coconut milk and lime juice to the blender and process until it's smooth.
8. Add blended mixture back to the soup and whisk gently over low heat until evenly heated through. Stir in spinach ribbons and heat for 1 minute more. Season with salt and pepper to taste.
9. Serve soup warm garnished with the toasted seeds.

Spaghetti Squash with Moroccan Spices

Recipe from The Gourmet Cookbook by Ruth Reichl

INGREDIENTS
1 (3.5 - 4 pound) spaghetti squash
1/2 stick (4 T) unsalted butter, cut into pieces
2garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 T chopped fresh cilantro

DIRECTIONS
Pierce squash all over with a small sharp knife. Cook in an 800 watt microwave oven on high power for 6-7 minutes. Turn squash over and microwave until the squash feels slightly soft when pressed, 8-10 minutes more.Cool squash for 5 minutes.

Meanwhile, melt butter in a small heavy sauce pan over moderately high heat. Add garlic and cook, stirring until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve the squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating the strands as you remove it from the skin. Toss with spice butter and cilantro.

Sweet Potato and Squash Soup

I can't believe this is the third squash soup recipe. It's the closest I have come to my favorite squash soup from the Carlin Club in Presque Isle, WI.  The cranberry sauce is a must!!!  The recipe came to me via Addie Halfmann, Food Writer - Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
1 T. butter
1 lg. onion, chopped
4 c. chicken stock or broth, divided
1.5 # peeled, deseeded, cubed butternut squash, about 1 medium
1/2 # peeled, cubed sweet potato, about 1 large
2 lg carrots, peeled and sliced
1.5 t. crumbled dried sage (1 used freshly chopped)
1/2 t ground mace (I didn't have mace se used a little ground nutmeg)
1/2 t ground ginger
1/2 t hot pepper sauce (I used less, definitely add this too taste)
Salt to taste
1/4 c. sugar
1/3 cup water
1 cup fresh cranberries
2 T orange juice

In a large Dutch oven over medium heat, melt butter. Add onion; cook, stirring frequently until softened and golden brown, about 10 minutes. Add 2 cups broth, squash, sweet potato, carrots, sage, mace, and ginger. Bring to a boil; cover, reduce heat to low and cook until vegetables are very tender, 25 - 30 minutes.

In a food processor or blender, puree vegetable mixture. In batches, if necessary, pulsing until smooth. I used an emulsion blender. (Can we made to this point 2 days ahead and refrigerated or frozen for 1 month.)

Return puree to saucepan, whisk in remaining 2 cups broth. Simmer gently until heated through. Season with hot pepper sauce and salt to taste.

In a small sauce pan, over medium heat, combine sugar and water; bring to boil, stirring until the sugar dissolves. Add cranberries. Cook, uncovered, over medium heat, stirring occasionally until cranberries soften and burst, about 10 minutes.  Cool slightly. In food processor or blender, puree cranberries with orange juice until smooth.  (Can be made 3 days ahead and refrigerated)

Ladle hot soup into bowls. Top with spoonful of cranberry puree; draw tip of knife through puree to create a decorative swirl, or pip through pastry bag using small tip.

6 servings