City Palate

Summer in the City Palate - July August 2017

Curried Butternut Squash Soup with Toasted Squash Seeds and Chives


Nov/Dec 2009

2 large butternut squash, peeled, seeded and cut into chunks

olive oil

salt and pepper

3 medium onions, minced

6 garlic cloves

3 T. minced ginger

3 T. butter

1/2 c. tomato paste

4 T. good quality curry powder

1/2 lb. butter, diced

honey to taste

salt and pepper to taste

snipped chives (garnish)

toasted pumpkin seeds
(garnish, recipe below)

Toss squash with olive oil and salt and pepper and roast in a 425°F. oven until fully cooked and slightly caramelized. Reserve.

In a large saucepan, cook the onion, garlic and ginger in the butter over low heat until fully cooked, about 20 minutes. Do not brown. Add the tomato paste and curry powder and cook, stirring, about 2 minutes. Add the cooked squash to the pan and enough cold water to cover. Simmer for 45 minutes, then add the butter, honey, and salt and pepper to taste. Blend until smooth and serve hot, garnished with toasted pumpkin seeds and snipped chives.

Toasted pumpkin seeds: in a large sauté pan over medium-high heat, toast
3 c. pumpkin seeds in 1/4 c. grapeseed oil until crispy. Do not burn. Season with salt and pepper.



Soups And Stocks