Indian-Spiced Roasted Winter Squash Soup
I’ve been waiting for this week all summer.
You see, this was the last week of our CSA box.
I thought this day would never come.
I love the concept of community supported agriculture. I love eating local. I love eating what’s in season. I love that Farmer Bill drove to my house each Wednesday and we chatted about the weather.
Too. Much. Produce.
It makes me feel seriously icky how much food I couldn’t use. Such a horrible, greedy feeling. I rarely threw any away (shhh…no one asked you, beet greens, ground cherries or 36 green onions given to me to eat in seven days?!). But I was getting physically ill from trying to down massive quantities at a time just to make room in the fridge or not let it go to waste.
Case in point, five cucumbers in a forty minutes. It’s not just Felix who is fearless, people.
When the last box arrived this Wednesday, we were headed out the door for our weekend trip, so my weekly produce cleaning-and-putting-away-evening-o’-fun became my neighbor’s. After I snagged all the winter squash out of the box first.
So my weekly game of, “What the Heck Can I Make With This That Will Not Make My Family Ask, ‘Why Does Mommy Hate Us?’” just became a lightening round of “What Should I Make With This Delicious Winter Squash?”
And you can be a winner too.
If we go the CSA route again, I’ll definitely be finding another family to split the bill and the load with.
I’ll just make sure to sneak out all the winter squash for this soup (and let them keep the green onions).
Indian Spiced Roasted Winter Squash Soup
Makes four 1 1/2 c. servings
***View Nutrition Facts***
- 1 c. yellow onion, chopped
- 1/2 c. carrot, chopped
- 4 garlic cloves, peeled
- 11/2 lbs. winter squash (butternut, acorn, Delicata, etc.) peeled, seeded and cubed*
- Drizzle of olive oil
- salt and pepper to taste
- 3 c. vegetable broth, divided
- 1 c. water
- 2 t. curry powder
- 1/2 t. garam masala
- 1/2 t. ground ginger
- 1/4 t. smoked paprika
- garnishes: non-dairy or organic plain yogurt, cilantro, dry roasted peanuts
*You can substitute two 14 oz. cans of pumpkin, sweet potato or butternut squash puree for roasted squash, if desired. Simply omit 1 c. of broth and 1/2 c. of water and add puree to blender with remaining roasted vegetables and 1/2 c. of water.
Preheat oven to 500°.
Arrange onion, carrots, garlic and squash on a baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss.
Roast for 25-30 minutes or until vegetables are tender, turning once. Cool for 10 minutes.
Combine vegetable mixture, 1 cup of broth, water, curry powder, garam masala, ginger and smoked paprika in a high-speed blender or food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally. Season to taste with salt and pepper.
Garnish with swirls of yogurt of choice, cilantro and peanuts, if desired, before serving.