Although it is not a classic thanksgiving dish, i love making this soup that combines butternut squash and my Vadouvan N.28 curry blend. I am sure it will soon be added to your holiday repertoire. —lior lev sercarz
thinly sliced onion
thinly sliced celery
thinly sliced leeks, thoroughly washed
peeled and thinly sliced carrots
Granny smith apple, peeled, cored, and thinly sliced
Vadouvan N.28 spice blend
freshly grated ginger
light brown sugar
butternut squash, peeled, seeded, and cut into ½-inch dice
2 1/2 quarts
water or low sodium chicken stock
heavy cream (optional)
Salt and pepper
In This Recipe
In a large heavy bottomed stockpot heat the olive oil. Add the onions, celery, leeks, garlic, apple, and carrots. Cook over medium heat for about 15 minutes until tender, stirring every few minutes. Add the Vadouvan spice, ginger, and brown sugar and cook for 5 more minutes. Add the butternut squash and water. Season with salt and pepper, and bring to boil over high heat. Reduce the heat, and simmer for 1 hour, or until the squash is very soft. Add the heavy cream, if using, bring to boil, and simmer for 10 more minutes.
Blend until smooth using a blender or an immersion blender. Season to taste before serving.
• Add the juice of one lemon to the soup just before serving.
• Drizzle a spoonful of yogurt on top of each soup bowl before serving.
• Use this soup recipe as a sauce for your favorite pasta, adding a few
toasted pumpkin seeds as garnish.