When I used to live and work in downtown Portland, one of my favorite things to do on a cold and rainy day was walk next door to the local deli and buy a hot cup of soup. My favorites were the thick creamy soups such as chowders, or butternut squash soup. When I got my new recipe book, I was so excited to make a great soup recipe, but was disheartened when I learned that you need a food processor to blend it nicely. Luckily, a department store accidentally advertised the wrong price for a brand new one, so I was able to afford a new member for my small kitchen appliance family.
The two soups below are bipolar opposite variations of a squash soup. The first is a sweet and caramelized soup that reminds me of a bite of pumpkin pie in autumn. The second is a fierce spicy soup that reminds me of the bright colors of the changing trees.
-Sarah
Sweet Butternut Squash Soup
From “Vegetarian: Create Great-Tasting Dishes through the Seasons” by Ting Morris, Rachel Lane and Carla Bardi
Ingredients for: Caramelized Squash Seeds
1/2 cup butternut squash seeds (from squash below)
1 tablespoon maple syrup
1 teaspoon brown sugar
1/4 teaspoon salt
1 tablespoon sunflower oil
Pinch of cayenne pepper
Ingredients for: Soup
1 butternut squash or pumpkin (about 1 1/2 pounds)
1 small buttercup or red kuri squash
3 tablespoons unsalted butter
Salt and freshly ground black pepper
4 sprigs of marjoram
3/4 cup boiling water
Pinch of saffron
1 large leek, white part only, cut into thin rounds
1 teaspoon salt
2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
4 cups vegetable broth, warmed
3/4 cup milk
1/4 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh cilantro
Caramelized Squash Seeds:
Preheat the oven to 375*F. Cut the squash in half and scoop out the seeds, discarding the fibers. Rinse the seeds and dry on a clean cloth. Mix all the seed ingredients in a small bowl. Line a baking sheet with parchment paper and brush with sunflower oil. Spread the seeds out on the baking sheet and bake for 10-15 minutes, until golden. Let cool.
Soup:
Using about 1 tablespoon of butter, dot the insides of the squash halves. Season with salt and pepper, and place a sprig of marjoram in each. Place in a roasting pan, skin side up, and add 1/2 cup of water. Roast for 35-40 minutes, or until tender when pierced with a sharp knife. Let cool slightly in the cooking juices. Put the saffron in a small bowl, add 2 tablespoons of water, and set aside. Heat the remaining butter in a large soup pot over medium-low heat until beginning to bubble then add the leek, salt, and remaining 2 tablespoons of water. Cover the pan and simmer for 10 minutes, stirring frequently. Mix in the sweet potatoes, cinnamon, cloves, cumin, ginger, and saffron mixture. Stir well. Pour in the broth, cover, and simmer for 10 minutes. Meanwhile, scoop the flesh out of the squash and add to the soup, along with the liquid from the roasting pan. Bring back to a boil and simmer for 10 minutes Puree the soup in a food processor. Return to the pan and add the milk, nutmeg, and a little more water if too thick. Taste, add salt if necessary, and gently reheat. Serve hot, sprinkled with cilantro, coarsely ground black pepper, and the caramelized seeds.
Spicy Pumpkin and Chile Soup
From “Vegetarian: Create Great-Tasting Dishes through the Seasons” by Ting Morris, Rachel Lane and Carla Bardi
Ingredients:
1/4 cup butter
1 large onion, chopped
2 cloves garlic, sliced
2 pounds pumpkin or butternut squash, peeled, seeded, and cubed
1 potato or sweet potato, diced
1 mild green chile, seeded and sliced
2 teaspoons whole coriander seeds
1 tablespoon cumin seeds
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
5 cups vegetable broth
Freshly squeezed juice of 1 lime
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons plain yogurt, optional
Melt the butter in a large soup pot over medium-low heat. Add the onion and garlic and saute until softened, 3-4 minutes. Add the pumpkin, potato, and chiles. Cook until the pumpkin turns golden at the edges, 5-6 minutes. Toast the coriander and cumin in a small pan over low heat until fragrant, 1-2 minutes. Grind with a pestle and mortar. Stir the toasted spices, red pepper flakes, and paprika into the pumpkin mixture and simmer for 1-2 minutes. Add the broth, cover and simmer until the pumpkin is tender, about 20 minutes. Puree the soup in a food processor. Return to the pan and stir in the lime juice. Season with salt and pepper, and additional pepper flakes for extra spice, if desired. Reheat the soup gently and stir in most of the cilantro. Sprinkle with the remaining cilantro, add a swirl of yogurt, and serve.
