Curried Squash and Potato Soup

Monday, January 07, 2008

One of my favorite winter vegetables is butternut squash, and one of my favorite ways to prepare it is in soup, especially now that we’ve had some actual winter weather.  Last week, I made a batch of soup with squash, potatoes, and carrots, which came out well enough to inspire envy among my coworkers.  The measurements for spices are all approximate--I never really measure things in cooking--but I think the proportions are about right.

Curried Squash and Potato Soup

1 onion, chopped into squares
2 large cloves of garlic, minced
1 square inch of ginger, minced
1 medium butternut squash, cubed
2 medium potatoes, cubed
3 carrots, chopped
3 cups of vegetable stock
1/2 T cumin seeds
1/2 T brown mustard seeds
1-1/2 T cumin
1 T coriander
1 t cardamon
1-1/2 T garam masala
1/4 t salt
1/2 t black pepper
1 dried chile
2 T dried parsley (approx. measure before crushing)
1 T turmeric
1/2 t fenugreek

Heat the oil with cumin seeds and mustard seeds.  When the seeds start to pop, add the onion; when the onion is almost clear, add the garlic and then the ginger.  Start adding ground spices at this point.  Add the potatoes, dried chile, squash, and stock to cover.  Simmer for a few minutes, mostly covered, and then add the carrots.  Adjust spices to taste, and simmer until the veggies are fork-soft, adding stock if necessary.  Purée and serve with a slice of homemade bread. 

Makes approximately 6 main-dish servings.

I’m fond of soup that I can eat with a fork, but it wouldn’t be hard to make this thinner if your tastes are different.