Curried Squash Soup

Squash is a winter flavor that is simply not to be missed. Winter squash is a staple in the cold north, as it should be. It is hearty, beautiful, and nutritious. Depending on the squash, the flavor varies from as mild as potato to sweeter than carrot. The texture and colors vary too. Butternut or kabocha are my favorites for this recipe. The simplicity of the recipe and the combination of the coconut milk (if it’s not obvious, one of my favorite ingredients), tomatoes, and kale make this soup close to perfect.

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

11/2 tablespoons turmeric

11/2 tablespoons cumin

2 tablespoons minced fresh cilantro or 1 teaspoon ground coriander

1 tablespoon chili powder

1 tablespoon salt

1 cup apple juice

2 medium squash, peeled and roughly cubed

1 cup coconut milk plus 1 cup water or 2 cups rice milk

4 cups vegetable stock Or water

3 tomatoes, diced

3 kale leaves, stemmed and Chopped

• Heat the olive oil in a stockpot over medium heat and sauté the onion, garlic, turmeric, cumin, coriander (if using fresh cilantro, add it later with the kale), chili powder, and salt.
• Add the apple juice and the squash. Cover and cook until the squash is very soft, about 10 minutes.
• Remove the squash mixture from the pan and whisk it well or puree it in a food processor for a creamier consistency.
• Return the pureed squash to the pan and add the milk, stock, tomatoes, and kale. Heat through for about 10 minutes.

SERVES 8 TO 1 2