Spice in the Kitchen: Roasted Butternut Squash and Fennel Soup


























How my mind works: My daughter loves to eat raw fennel for some odd reason. I bought some and intended to make a raw salad with it (she loves the feathery leaves), but at the last minute decided to roast it instead. I had butternut squash too. Hmmm... bet they would be good baked together! Let me add a potato too... why don't I make it a soup then? Fennel seeds reminded me of my favorite kinds of samosas... Hmmm... butternut squash and curry go well together. Why don't I make a curry soup with hints of fennel? It turned out great; such a foodie combo of flavors. The soup is relatively low in fat, so you may to want add one of the creamy options listed below.

Curry Roasted Butternut Squash and Fennel Soup (vegan)
serves 4

Ingredients

  • 2 cups of butternut squash, chopped
  • 1 fennel bulb, sliced
  • 1 medium Yukon gold potato (sliced like the fennel)
  • 2 TB olive oil
  • salt and pepper
  • 2 stalks of celery
  • 1/4 tsp fennel seeds
  • 1/2 tsp black mustard seeds
  • 1/4 tsp red pepper flakes
  • 1/4 tsp thyme
  • 1 TB minced ginger
  • 1/4 tsp ground celery seed
  • 2-3 TB curry powder
  • 1 TB cumin powder
  • 1 tsp hing (or half an onion)
  • 1-2 TB brown sugar
  • 4 cups of vegetable broth


Optional ingredients:
To make a cream soup:
Vegan: Add 1/2 cup of unsweetened soy creamer or non-dairy milk and 2 TB of vegan margarine
Lacto-veg: Add 1/2 cup of cream and 2 TB of butter

Topping suggestions:
Sautéed cauliflower, fried cashews, pumpkin seeds, soy sauce

Directions

  1. Chop veggies put in a lined casserole dish. Add 1 TB olive oil and salt and pepper.
  2. Bake veggies in a 450 degree oven for about 35-45 minutes (stir about every 15 minutes).
  3. While your veggies are baking, in a soup pan, sauté fennel seeds, black mustard seeds and red pepper flakes until the mustard seeds pop. Add ginger, cook for 30 seconds and then add powdered spices. Add celery and sauté for a minute. Add broth and brown sugar and simmer on lowest heat.
  4. When the veggies are done baking (the squash should be soft enough to pierce easily with a fork), put in soup pan with broth. Simmer for about 20-30 minutes.
  5. Puré the soup either with an immersion blender or in batches in a blender until it is a desired texture . You can serve immediately and add your favorite toppings or make a day ahead of time (this is best because the flavors mature).

No comments:

Post a Comment

I love comments! Thanks for saying hi!