The Food Processor Family Cookbook: 120 Recipes for Fast Meals Made From Scratch by Nicki Sizemore

Author:Nicki Sizemore [Sizemore, Nicki]
Language: eng
Format: epub
Publisher: Arcas Publishing
Published: 2015-12-09T23:00:00+00:00

Squash Soup with Coconut and Curry

Prep time: 20 minutes • Cook time: 1½ hours

GLUTEN-FREE, NUT-FREE, VEGAN

Nearly every week I throw together a big pot of soup, usually vegetable-based and puréed until silky. It’s one of the only fail-safe methods I have of getting vegetables into my five-year-old. While we all love a classic butternut squash soup, after about the hundredth batch, we were ready for a little change. This soup is a fantastic twist on an old favorite. It’s flavored with ginger, curry powder, coconut milk, and a touch of cinnamon and brown sugar. I love to use buttercup squash if I can find it—it has an exceptionally rich flesh—but butternut also works great. SERVES 6

Extra-virgin olive oil, for drizzling

1 large buttercup or butternut squash (about 3½ to 4 pounds)

¼ cup extra-virgin coconut oil (or grapeseed or canola oil)

2 large leeks, white and light green parts only, thinly sliced

2 tablespoons minced fresh ginger

1 serrano chile, seeded and minced

Salt

Freshly ground black pepper

1 tablespoon curry powder

¼ teaspoon ground cinnamon

⅛ teaspoon ground allspice

2 tablespoons brown sugar

1 (13½-ounce) can coconut milk

3 cups water

Juice of ½ lime

1 cup toasted, unsweetened coconut flakes, for serving (see How-to, here) (optional)

Fresh cilantro leaves, for serving (optional)

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper, and drizzle it with olive oil.

2. Halve the squash lengthwise, and scrape out and discard the seeds. Place the squash halves, cut-side down, on the prepared baking sheet. Bake until very tender, about 45 minutes. Let cool, then scoop out the flesh (you should have roughly 4 cups).

3. In a large saucepan over medium-low heat, heat the coconut oil. Add the leeks, ginger, and serrano chile, and season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the leeks are tender but not browned.

4. Add the curry powder, cinnamon, and allspice, and cook until fragrant, about 1 minute.

5. Stir in the reserved squash, the brown sugar, and another pinch of salt and pepper. Pour in the coconut milk and water. Stir, breaking up the squash with a wooden spoon. Increase the heat to medium high, cover, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 20 minutes.

6. Fit the food processor with the s blade. Carefully transfer half the soup to the processor. Place a towel over the top to avoid splatters, and process until smooth. Transfer to a clean pot, and repeat with the second batch.

7. Squeeze in the lime juice, and season with salt and pepper. Reheat over medium low heat, adding a touch more water if you prefer a thinner soup.

8. Ladle the soup into serving bowls, garnish with toasted coconut and a few cilantro leaves (if using), and serve.

STORAGE The soup can be refrigerated for up to 5 days or frozen for up to 2 months. If needed, thin with a splash of water before serving.

TIME SAVER Looking to get a head start? The squash can be roasted up to 3 days in advance. Scoop out the flesh, and refrigerate until you’re ready to use it.

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