|Swirled with Spicy Oil, Topped with Raisins and Cilantro|
Recipe by Melinda’s friend
I love everything about my new job, even the fact that it cuts down on the amount of time that I have for blogging. What better job for a writer than library aide: juggling books, lifting, shelving, pushing carts, reaching, bending and generally getting off one’s duff and away from the screen? Also, there’s constant exposure to great (and not so great) literature for inspiration. Even better, Melinda, my new coworker, is cheerful, smart, and an amazing cook. Her version of butternut soup has a spicy kick to it, along with chunky interest provided by chickpeas, bell peppers, and not-pulverized butternut. The spicy olive oil and golden raising garnishes add yet more flavor. Since my husband is ho-hum about any super-smooth, creamy, bland soup, this kicked-up, texture-rich squash soup became an instant family favorite at my house.
|All this, Plus Ginger, Coriander, and Cumin too!|
|Go Lightly on the Toppings if you Prefer|
The garnishes are optional, but recommended. Hope you’re enjoying your Thanksgiving weekend. Much appreciation to all Seasonal Eating readers!
serves 6 - 8
1 butternut squash, ~1.5 - 2 lbs.
2 tsp. olive oil
1 cup chopped onion or leek (1 medium)
½ cup chopped celery
½ cup green pepper
1 clove garlic, minced
2 cups chicken or veggie broth
1½ - 2 cups canned or cooked chickpeas
1 cup yogurt
1 tbsp. lemon juice
2 tsp. grated ginger
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. paprika
½ tsp. curry powder
½ tsp. chili powder
¼ - ½ tsp. cayenne pepper
1 tbsp. olive oil
~1½ cup golden raisins
Peel and seed butternut squash. Cut into chunks and steam until tender, about 20 minutes. Mash with potato masher. but leave it somewhat chunky. You will have about 4 cups.
Heat 2 tsp. olive oil over medium heat in a deep soup pot. Sauté onion, celery, green pepper, and garlic until tender, stirring frequently, about 3 – 5 minutes.
Add butternut squash and chicken or veggie broth.
Stir together yogurt, lemon juice, ginger, cumin, coriander, salt, and pepper. Stir into soup.
Add cooked or canned chickpeas to soup.
Bring soup to simmer and simmer for 30 minutes. Meanwhile, prepare the garnishes:
In a small bowl stir together paprika, curry powder, chili powder, and cayenne pepper. Add 1 tbsp. olive oil and stir to combine thoroughly.