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Author Notes: 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
- 1/2 cup olive oil
- 3 cups thinly sliced onion
- 2 cups thinly sliced celery
- 2 cups thinly sliced leeks, thoroughly washed
- 3 tablespoons chopped garlic
- 1/2 cup peeled and thinly sliced carrots
- 1 Granny smith apple, peeled, cored, and thinly sliced
- 2 tablespoons Vadouvan N.28 spice blend
- 1 tablespoon freshly grated ginger
- 2 tablespoons light brown sugar
- 5 pounds butternut squash, peeled, seeded, and cut into ½-inch dice
- 2 1/2 quarts water or low sodium chicken stock
- 1/2 cup heavy cream (optional)
- Salt and pepper
- 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.
- Serving ideas: • 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.
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