Squash and Cauliflower pair up in this Amazing Soup!

IMG_2601

The spices of India set the stage for this silky, smooth soup that is simply divine! Its vibrant color is accented by the garnish to create a work of art. And it takes less than an hour from start to finish, to have this amazing soup on your table ready to eat.

images
Kabocha squash is shaped like a squat pumpkin with a dull-finished, deep green skin and a bright yellow-orange color on the inside.

Kabocha squash is an Asian variety of winter squash and is very sweet with a fluffy, chestnut-texture that’s similar to a sweet potato crossed with a pumpkin. It reaches the peak of ripeness about 1.5–3 months after it is harvested so it will last on your counter for quite some time. Nutritionally, it is full of beta carotene, iron and several other vitamins, so it is very healthy!  

IMG_2604
This soup is topped with toasted cashews, Italian parsley and a sprinkle of red chile pepper flakes. Along with the addition of coconut milk, it adds a touch of Asian flair to the soup.

IMG_2600

Curried Squash and Cauliflower Soup

Serves 8

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 1/2 teaspoon kosher salt, plus more to season
  • 4 cloves garlic, minced
  • 1 head of cauliflower, trimmed and cut into florets
  • 1/2 Kabocha squash, peeled and cut into 2″ chunks
  • 4 1/2 cups low-sodium vegetable broth (or water)
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1 1/4 teaspoon cumin
  • 1 cup coconut milk
  • Freshly-ground black pepper, to season
  • 1/4 cup toasted cashews coarsely chopped, for garnish (optional)
  • 1/4 cup finely chopped Italian parsley, for garnish (optional)
  • red chile pepper flakes, for garnish (optional)
  • walnut oil for drizzle (optional)
Instructions
  1. Heat oil in a large pot over medium-low heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Do not brown. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, squash, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower and squash are fork-tender, about 15-17 minutes.
  2. Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you’d like.
  3. To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, some chopped parsley, a sprinkle of red chile flakes and a drizzle of walnut oil on top.
Notes
  1. To Toast the Cashews: Use a small dry frying pan, add cashews and toast over medium-low heat until lightly toasted and aromatic. Watch closely so you don’t burn them!

(click here) for printable recipe

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)