Curried Winter Squash Soup

This recipe is a nice baseline to take and tweak as your palate pleases. Feel free to mix a variety of winter squashes to enhance the flavors.

• 1 medium winter squash squash (about 1-1½ lb), chopped in 1 inch cubes, outer skin discarded.  You can also cut the squash in half, discard seeds and roast until tender (about 40 min.) then scoop the flesh from the skin and add to broth.

• 2 medium tart apples, peeled, cored and sliced

• 1 medium onions, finely chopped 

• 2-3 tbsp extra virgin olive oil (or butter)

• 2 large garlic cloves, smashed 

• 1 -2 tsp garam masala (alternatively, you could use Curry Powder or Ground Cumin and Ground Coriander)

• 1 tsp ground cumin

• red pepper flakes (for desired level of heat)

• 1½ inch fresh ginger, peeled and  roughly chopped (optional)

• 4 -5 cups (enough to cover all the squash cubes) your favorite chicken/vegetable stock or water

• ½ cup light cream or half 'n'half + some for garnish.  We also substitute coconut milk

• salt

• fresh ground black pepper

• Optional addition: bunch of kale or collards, removed from the stem and chopped

Sautee onions in olive oil/ butter in a  heavy bottomed pot over medium heat, stirring occasionally, until translucent, about 3 to 5 mins. Add apples, garlic, garam masala, red pepper flakes and a pinch of salt continue to cook for another minute.  Stir in the cubed squash along with the stock/water and finally mix in the ginger. Bring it to boil  and continue to simmer, uncovered, stirring occasionally for about 30 mins. Purée soup in a blender until smooth (use caution when blending hot liquids) and return soup to pot.  Add chopped greens here if you want. Adjust the seasonings to your taste and stir in the cream. Keep soup simmering over low heat until ready to serve. Garnish with some cream and serve hot.  Feel free to add toasted pumpkin seeds as a garnish. For a delicious alternative, substitute 2 tablespoons Thai Green Curry Paste for the garam masala and top with cilantro.