Tue 6 Oct 2009
After getting caught in a snowstorm in Howling Fjord, I was grateful to stumble across the local Taunka camp. These wonderful people served me some of the best soup I had ever tasted – they called it Winterhoof Squash Soup. It’s delicious, easy to make, and very good for you! Here’s the recipe they shared with me.
- 1 small butternut squash, halved, seeded
- 2 tablespoons fresh thyme (dried thyme also works, just in case)
- 2 teaspoons yellow curry powder
- 2 shallots, minced
- 4 tablespoons extra virgin olive oil (EVOO)
- 5 cups chicken stock, warmed
- Kosher salt and freshly ground black pepper to taste
- Italian flat-leaf parsley, for garnish
- Crème fraîche, for garnish
1. Brush each squash half with 1/2 tablespoon EVOO, 1 tablespoon thyme, and some salt. Roast flesh side up at 350 degrees F until tender and colored, for about 50 minutes. Cool just enough to remove flesh from skin.
2. In a saucepan over very low heat, sauté shallots in EVOO until shallots are translucent. Add 2 teaspoons of curry to bloom.
3. Add squash and 4 1/2 cups stock. Bring to boil.
4. Using an immersion blender, puree until smooth. Add remaining stock to thin if desired. OR – you wait until the soup cools, then transfer the soup to a normal countertop blender. Make sure to blend very thouroughly!
5. Add remaining 2 tablespoons EVOO and season to taste with salt and pepper. Set to rest over very low heat. PROTIP: I found that adding about 3-4 tablespoons of cream during the ‘resting phase’ adds a wonderful bit of creaminess to the soup. Garnish with Italian flat-leaf parsley and a dollop of crème fraîche.
This soup is a slightly modified version of a soup found on Discovery Health.