It doesn’t get a lot more autumnal than butternut squash and apples, does it? Lovely stuff.
Once you start to consider adding “warming spices”, such as cinnamon and cloves, well, you’re already working towards an Indian garam masala.
If you’re going to put garam masala in a dish, well, then you might as well be hanged for a sheep as for a lamb – let’s go the whole nine yards and truly curry-fy the dish…
Curried Butternut Squash and Apple Soup
- 1 large butternut squash, peeled, de-seeded, and chopped
- 2 large cooking apples, peeled, de-seeded, and chopped
- 2 medium red onions, finely chopped
- 5 cloves garlic, minced
- 2 Jalapeño chillies, finely chopped
- a 2 inch piece of ginger, finely chopped
- 4 heaped tsp garam masala
- 2 tsp turmeric
- coconut oil
- black pepper
- Place the garam masala and turmeric together with salt and pepper to taste in a small bowl. Add enough water to make a thin paste, stir well, and set aside.
- Heat about 4 tbsp coconut oil over medium heat in a large pan.
- Add the onions, and stir fry until beginning to soften, about 5 minutes or so.
- Add the ginger and chillies, and continue to stir fry for a further 3 minutes.
- Add the garlic, and continue to stir fry for a further 2 minutes.
- Add the spice and water mixture, stir well, and continue to stir fry for a further 2 minutes, adding a little more water if anything threatens to stick to the bottom of the pan.
- Add the butternut squash and apples, and stir fry for a few minutes to coat them with the wet and dry spices.
- Add sufficient water to just cover the butternut squash and apples. Bring up to a low simmer, and cook until the butternut squash and apples are tender.
- Once the butternut squash and apples are tender, remove the pan from the heat, and allow to cool somewhat. Blitz the contents of the pan with a hand blender until you have a smooth, velvety soup.
- Return to the heat and continue to simmer for 10 minutes or so, until the soup has reduced a little.
- Ladle into bowls, and serve garnished with a drizzle of olive oil, black pepper, and a scattering of chilli flakes.
I kept things relatively low ( by my standard, anyway ) on the chilli scale for the sake of Mrs. Paleovirtus and Paleovirtus Jr.
If I’d have been making this soup for myself only, a lot more chilli would have gone into it, a minimum of at least 2 large Habaneros / Scotch Bonnets, that’s for sure.
Fresh coriander ( cilantro ) would certainly work as a garnish if you have any in, and if you’re feeling a bit naughty you could probably get away with stirring a bit of coconut cream in towards the end of cooking, or even as a garnish, if you’re that way inclined.