The time for soups is really here and I couldn't be happier about it! Although we're still having some high temperatures this week, things will start to get cooler and that's great because we could all use some fall weather around here! I don't know about you but I don't do that well in hot weather and really prefer milder temperatures so I'm hoping this stays like this for a while!
It's pumpkin spice season and, although I'm not 100% fan I do love some squash in my fall recipes. I decided to try this soup that I've been wanting to try for a while. It combines squash with curry which is one of my favorites spices. With some pepper flakes this turns out to be a spicy, creamy and warm soup, just perfect!
Using roasted squash gives the soup a deeper flavor and it really brings out the squash. I decided to roast the squash two days in advance because I was roasting some chicken drumsticks for the kids and I just had to throw the diced squash in the baking sheet, drizzle it with some olive oil, fresh thyme and a bit of salt and pepper. I roasted it for about 35 minutes which was the time the chicken took to cook and this way I saved a bit on gas. Great thinking!
After cooking it I let it rest to cool down and I kept it in a container in the fridge for two days. It's not essential to do this ahead but I think it makes the squash even more flavorful and I really like doing this whenever I have to use roasted vegetables. I roast them and use them one or two days after that. I'm all about getting the most flavor out of my ingredients!
Now, for the recipe! I used Montana Mex avocado oil instead of olive oil and I'm really liking the flavor. Also, it's a great fat for you and what can I say? I love myself some avocado anyway I can get it!
Let's get cooking!
1 - Sautée the onion in the avocado oil until it becomes softer. Add the crushed garlic cloves and stir everything together.
2 - Add the curry powder and the pepper flakes making sure that it's well mixed in with the onion. Then, cook it for about 5 minutes to intensify the flavor and color.
3 - Add the roasted squash, the coconut milk and the vegetable broth. Season with a bit of salt and pepper. Let this simmer for about 50 minutes but keep checking if you need to add more liquid to the pot so the bottom doesn't get burned. By the end, the soup mix should have this deep color, the deeper the color the more flavorful your soup will turn out.
4 - Using an immersion blender blend the soup until you get the desired consistency. I like it thick but if you want a thinner texture just add a bit more vegetable and stock until you get it to the point you like. At this point the seasonings should be on point but check it to make sure it has enough salt.
As you can see the final color turned out to be the perfect orange squash that I was going for! Add some pepitas to each bowl of soup and an extra drizzle of avocado oil to finish it up. This is a whole meal by itself because the rich texture and the bold flavor are extremely satisfying but it can also be a good starter or appetizer if you serve it in small bowls like I did for the picture.
Just look at that color! The final touch with the avocado oil is great and I think it makes a big point! Also I served myself a big bowl of this creamy soup and left the small one for tomorrow at lunch! It's also a great soup to freeze in individual containers which is great as a time saver for those busy weekdays or laze weekend when you don't feel like cooking, Just grab this delicious squash feast and heat it up!
I hope you try these recipe at home, it's totally worth the one hour of cooking time it takes to get it on the table!