squash overload: three pureed ‘squash’ soup recipes

Perfect for a fall or winter menu. Serves 4-8 depending on whether the soup is the main course, or merely precedes the main course. In all of the recipes, the squash, pumpkin or carrots are interchangeable, as are additions of  yams, sweet potato and chestnuts…

For all recipes the general procedure is to cut up your ‘squash’, onion and various other ingredients, and saute lightly in a large heavy pot. Add liquid (broth, juice) and cook for 30 minutes, then purée. Now add the creamy bit (coconut, cream, yogurt) plus the herbs and/or spices. Toss on a garnish and the dish is now ready to serve…

French: Potage de ‘Squash’

• 1 small acorn or butternut squash (or pumpkin or carrots)
• 1 onion, chopped
• 2 tablespoons butter
• a splash (or more) of cognac (optional)
• 3 cups of chicken broth & 1/2 cup of orange juice
• 8 tbsp. cream (heavy cream for authentic French, light or half ‘n half for a lighter version). Note that if you decide to freeze a portion, then omit and add just before serving or reheating
• 1 tbsp. fresh tarragon (or thyme)
• garnish with a drizzle of cream and a sprig of tarragon

Pureed squash soup is part of a seasonal fall menu from Burgundy, France.

South Indian or Vegan: Pumpkin Coconut Curry Soup

• 1 ‘pie’ pumpkin (or 4 cups canned pumpkin)
• 1 onion, chopped
• 2 tablespoons coconut cream
• 2-4 cloves of garlic, crushed
• 3 cups of vegetable broth
• 1 cup coconut milk (freezes better than yogurt or cream)
• 2 inches of ginger, peeled and minced; curry powder to taste
• garnish with spicy pumpkin seeds

Serve with: ginger tea or cold beer

Diet or Vegetarian: Curried Carrot Soup

• 6-8 carrots (1 1/2 cups raw carrots, chopped)
• 1 onion, chopped
• 1 tablespoon oil
• 2 cloves of garlic, crushed, 1/2 cup red pepper, chopped
• 3 cups of vegetable broth
• 1 cup plain yogurt – the key here is to pick a yogurt that is not too sour
• 1/4 tsp. oregano, curry powder to taste (or a mix of ground cumin, tumeric, chiles & coriander seeds)
• garnish with fresh chives OR parsley OR cilantro

Serve with: ginger tea or cold beer