Seasonal Soups: Curried Roasted Squash

I’m already welcoming all the comfort foods of the autumn. It’s as if the weather is giving me permission to indulge in my love of baking and cooking wholesome food for myself and others. This week I’m getting into the spirit with soup. One of my coworkers has been trying out a soup cookbook I lent her, so we’ve been uncharacteristically avoiding our regular lunch spot, our offices, and eating together in the office lunchroom, sharing steaming spoonfuls of our creations. My first soup of the week was Curried Roasted Kabocha Squash soup.

Kabocha is one of the most typical winter squashes you’ll find at the supermarket–dark green to striped green or smooth orange skin with deep orange, soft, sweet flesh. It’s Japanese in origin (sometimes called a Japanese pumpkin) and often used in tempura. The flavor is similar to butternut but sweeter . . . and it makes delicious soup.

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Cut 1 kabocha squash (about 2 1/2 lbs) in half lengthwise. Scoop out seeds. Cut 1 large onion in half, too.

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Mix 2 Tablespoons melted butter with 2 teaspoons curry powder. Brush over cut surfaces of squash and onion.

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Roast squash and onion in a 350 degree oven with cut sides down on a rimmed baking sheet until soft, 45 minutes to 1 hour.

Scoop flesh from squash and remove the skin from the onion and chop it up.

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Puree squash and onion in blender with pan juices and 3 cups of broth. Reheat in pan, thinning with more broth if you like (I don’t myself…I like it thick).

Season with salt and add more curry and cayenne to your desired spiciness.

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Top with a dollop of plain yogurt and enjoy immediately. Makes 5 generous servings.

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