A Slightly Spicy Butternut Squash Soup
Recipe Overview
Overview
This recipe for Slightly Spicy Butternut Squash Soup is a delightful way to embrace the flavors of winter. The soup is rich and comforting, with the natural sweetness of butternut squash balanced by the warmth of ginger and turmeric. The addition of a coconut chutney adds a refreshing twist, making each spoonful a burst of flavor.
The process begins with toasting spices, which not only enhances their flavor but also fills the kitchen with an inviting aroma. As the spices toast, you can prepare the croutons using day-old bread, which crisps up beautifully in the oven. This step is crucial, as it adds texture to the soup, allowing you to enjoy a satisfying crunch with every bite.
Once the soup is blended to a creamy consistency, the vibrant coconut chutney is dolloped on top, providing a perfect contrast to the warm soup. This dish is not just a meal; it’s an experience that brings warmth and comfort, making it ideal for chilly evenings or gatherings with loved ones. Whether you’re a soup lover or not, this recipe is sure to impress with its depth of flavor and delightful textures.
Recipe Details
Steps & Tips
Toast spices at a low temperature until fragrant.
Tip: Toast spices at a low temperature to avoid burning.
Tip: Use day-old bread for croutons as it's already dried out.
Tear day-old bread into bite-sized pieces.
Grind toasted spices in a mortar and pestle.
Dress torn bread with olive oil and salt.
Tip: Be generous with olive oil when dressing bread for croutons.
Prepare butternut squash, ginger, onion, and turmeric for the soup.
Sauté onions in a pot until they sweat.
Tip: Use multiple peels on butternut squash to reach the flavorful orange layer.
Peel the butternut squash to reveal the orange flesh.
Tip: Peel turmeric carefully as it can stain your hands.
Cut the butternut squash into cubes.
Add 1/4 to 1/2 cup of water to the pot for steaming.
Cover the pot and steam for 20 to 30 minutes until squash is tender.
Bring water to a boil for blanching almonds.
Tip: Blanching almonds is easy and takes only about one minute.
Add almonds to boiling water for 1 minute.
Strain the almonds and let them cool.
Gather cilantro, coconut, lime, jalapeños, and dates for chutney.
Tip: Juice limes with a fork for easier extraction.
Deskin the almonds by squeezing them out of their skins.
Tip: Use vegetable stock for a vegetarian version of the soup.
Blend chutney ingredients until smooth.
Add orange zest, juice, and chicken stock to the soup.
Tip: Try to create a canal shape with the chutney for presentation.
Blend the soup until smooth and pass through a sieve.
Pour the soup back into the pot for serving.
Add a generous dollop of chutney to the soup.
Garnish the soup with croutons and drizzle with olive oil.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Coconut
→ Substitution: Almond Milk
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Toasting spices enhances their flavor and aroma, making the soup more aromatic.
- •Using day-old bread for croutons helps achieve the perfect texture.
- •Blanching almonds is a quick method to remove their skins, making them easier to blend.
- •Cilantro seeds, known as coriander, add a unique flavor to the croutons.
- •The combination of ginger and turmeric provides warmth and depth to the soup.
