Vegan Curried Yummy Squash Soup
A favourite created by an Ottawan resturanteur in my family. This recipe creates a rich, warming, and delicately curried soup by combining roasted acorn squash with aromatic vegetables and creamy coconut milk. The stalk of celery adds a pleasant texture not usually found in squash soup.
Yields: 8 servings | Prep Time: 15 minutes | Cook Time: 35 minutes
Ingredients
1 acorn squash, roasted (see note below)
2 tablespoons canola oil
1 yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced (added for completeness as it was mentioned in the original steps)
2 tablespoons fresh grated ginger
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
White pepper, to taste
4 cups vegetable stock, divided
1 can coconut milk (full fat recommended for best texture)
Instructions
1. Sauté the Aromatics and Spices Heat the canola oil in a large pot or Dutch oven over medium low heat. Add the diced yellow onion, celery, and garlic. Stir in the fresh grated ginger, ground coriander, cumin, turmeric, and white pepper. Cook, stirring, until the onion softens, about 5-7 minutes.
2. Simmer the Base Pour in 2 cups of the vegetable stock. Bring the mixture to a gentle simmer, reduce the heat, and cook for 20 minutes.
3. Blend the Base Carefully transfer the soup mixture to a food processor or use an immersion blender to blend until completely smooth. Return the pureed mixture to the pot.
4. Incorporate the Squash In the food processor (or a blender), combine the roasted acorn squash flesh with the remaining 2 cups of vegetable stock. Blend until smooth. Pour this squash and stock mixture into the pot with the soup base.
5. Finish the Soup Bring the entire soup back to a gentle simmer for 5 more minutes, allowing the flavors to meld. Stir in the entire can of coconut milk. Heat the soup through gently; do not bring it to a boil after adding the coconut milk. Taste and adjust seasoning with salt and pepper as needed before serving hot.
Note on Roasting Acorn Squash: Preheat oven to 400°F. Carefully slice the acorn squash in half, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 30-45 minutes, or until fork-tender. Once cool enough to handle, scoop out the flesh for the recipe.
