Curry Kabocha Squash Soup

You know, I never actually cared for soup.

I remember enjoying some sancocho at my grandmas, clam chowder on Ash Wednesday, and my mom’s chicken soup when you were feeling under the weather. But to actually ask and crave soup? It was a rarity that came with a cold at hand. If I ever made soup for myself, it was to heal with simple bone broth and whatever vegetables I can get from my fridge.

I was on a mission this fall and winter to change that. Why? Because soup is simple and still yummy, and I’m jumping on the bandwagon. Since being home more often, I realized taking time to make a simple meal didn’t have to be a to-do. I’m a rice and beans kind of girl through and through. Throw in avocado and vegetables for me and a pork chop for him, we are happy everyday of the week. But I’m a chef, who still appreciates to try something new for both myself and to share. We expand our knowledge and palates in the field no matter the preference, just for the love of food.

So I started with traditional fall favorite. Squash. It can be cut and roasted for a side dish. Baked and pureed to become soups, dips, or pie. Yum. Caribbean Latinos love calabaza to add in our beans and stews, ask any abuela. Considering it’s a nutritional powerhouse, I would say it makes anything healthy. You can fight me on it, but I enjoy pumpkin pie and sancocho like it’s healing my body and soul.

Here we have my version of a simple soup. Using my new favorite, kabocha squash, and a few other ingredients, this soup comes together easily and smoothly. It’s perfect to be paired with homemade croutons or a grilled cheese sandwich. Or on it’s own. Exactly how I intended it to be enjoyed. Simple ways to nourish the body and give it a little something special. Curry Kabocha Squash Soup.

Curry Kabocha Squash Soup

Ingredients

1 medium kabocha squash, roasted*

1 small yellow onion, diced

3 cloves garlic, minced

2 tablespoon oil (olive oil, coconut oil)

1 tablespoon curry powder

4 cups vegetable broth

1/4 cup heavy cream (sub coconut milk for vegan option)

pinch of cayenne pepper

salt and pepper to taste.

Directions

In a dutch oven over medium heat, sauté onions and garlic in olive oil. Wait until onions become translucent or soften and add the curry powder. Let the curry powder release oils over the heat. Add your vegetable broth scraping the flavor from the bottom of the pan if needed. Add the squash and stir until combined. Turn off the heat.

Now, transfer the soup into a blender. To avoid spillage and letting the soup have the opportunity to cool off a bit, I used a ladle until the end. Blend on medium speed until everything seems to have come together nicely, small chunks of onion are okay.

Transfer soup back into dutch oven, turn on heat to low and add your heavy cream, cayenne pepper, salt, and pepper. Stir over the heat until soup becomes silky and thick. Add whatever herbs or toppings on hand. Enjoy!

*To roast the squash, preheat the oven to 375. Cut in have and drizzle the inside with oil, salt, and pepper. Place cut side on to the baking sheet and bake for about 45min to an hour. Top should be soft to touch.