Curried Sugar Hubbard Squash Soup
This makes an awful lot of soup, but leftovers freeze very well.
- 3 tablespoons butter, olive oil, or other cooking fat
- 1 large onion, peeled and chopped
- 1, 2-inch long piece of ginger, peeled and chopped
- 2 teaspoon curry powder, or more to taste
- 4 cups roasted, smashed Sugar Hubbard or other firm fleshed winter squash
- 2-3 qts chicken stock (substitute vegetable stock, etc. as desired)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar, or more to taste
- In a large pot set over medium heat, heat the butter or olive oil. Add the chopped onion and ginger and cook, stirring often, until they are lightly browned. Add the curry powder and mix the curry with the onions, cooking just until fragrant.
- Add in the roasted, mashed squash and 2 quarts (8 cups) of chicken stock. Bring everything to a simmer, reduce heat to maintain a gentle simmer and cook, covered, for about an hour.
- Use an immersion blender to puree the soup to a smooth, creamy puree. If the puree is too thick, add in additional stock or water to adjust. The soup should be about the thickness of heavy cream.
- Season to taste with salt, pepper and apple cider vinegar. Serve in a wide bowl, garnished with toasted spiced squash seeds and a drizzle of heavy cream.
Recipe by Northwest Edible Life at http://nwedible.com/curried-hubbard-squash-soup/