(Makes approx. 4-6 servings)
This soup has been my go-to since an early mentor, Karen Bacon served me a similar bowl of soup many years ago. I’ve since lost the original recipe, and I continue to tweak the ingredients and proportions with each batch. This is an approximation. So, approach the recipe with a improvisor’s mind—activating the tensions between the structure as it has been outlined and your own fluctuating impulses and tastes.
Ingredients
- 1 large butternut squash, halved and seeded
- 1 tbs extra virgin olive oil
- ½ sweet or vidalia onion, chopped
- 3-4 medium-sized button or crimini mushrooms, chopped
- 1 granny smith apple, chopped
- 2 inch knob fresh ginger, peeled and grated
- ¼ cup orange juice
- 2 ½ cups vegetable broth
- ½ tbsp curry powder
- ¼ tsp ground cumin
- ⅛ tsp ground cinnamon
- ⅛ tsp black pepper
- Dash of cayenne pepper to taste
- Sea salt to taste
Instructions
- Pre-heat oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
- Peel and cut the squash in half. Remove the seeds. Coat the cut-sides with one teaspoon of olive oil.
- Place both halves, cut side down, on the baking sheet and roast for 45 minutes or until tender (flesh should be spoonable from the skin).
- Meanwhile, in the remaining olive oil, saute onion, mushrooms, ginger, apple in a large pot transparent but not browned. Add spices and stir until fragrant.
- Once the squash is tender, spoon flesh from its skin and add to the pot along with the orange juice and broth. Simmer for about 5 minutes.
- Season with salt. Taste and adjust if necessary.
- Transfer to a high-speed blender and puree until smooth (in 2 batches if needed, depending on the size of your blender container). An added tsp of olive oil streamed into the mixture while blending can also boost the creaminess of the soup.
- Serve.
Delicious with a side of salad, or bread, or a lightly spiced and sautéed shrimp or two plunged to the bottom of the bowl.
