Wednesday, January 19, 2011

Soup Overload

Just because I'm on a roll here, producing soups like my name is Miss Campbell, I will share one more recipe. It was part of my dinner today, and I couldn't get enough of this light and flavourful goodness-in-a-bowl. Additional bonus: it has an Indian twist and I could employ my extra-potent curry from Grenada.

Makes about 2 litres of soup - a lot!
  • 1 large butternut squash, peeled and chopped into chunks
  • 1 huge onion (or 2 smaller ones), chopped
  • 4 garlic cloves
  • 2 tsp of oil
  • 200 ml of canned tomatoes
  • about 4 cups of chicken or veggie broth (900 ml tetra-pak or 1 can of condensed, or water + broth mix)
  • Spices: 3 tsp of curry powder, 1 tsp of chili flakes, 1/2 tsp of cumin powder
  • Fresh cilantro for garnish
Start with the usual drill:  sautée onions and garlic in oil until golden, 3-4 min. Add tomatoes and all the spices, cook a little longer. Throw in squash cubes and top with broth. Add water depending on the desired consistency - I made sure water covered the veggies for medium thickness. Simmer for about 15 min until squash is very soft. [At this point, the concoction smelled so good, I began eating half-cooked squash straight from the boiling pot].

Purée in a blender in batches and serve with fresh cilantro. Pure orange awesomeness!

Energy info: 30 cal/100 g

This will be all from The Soup Gourmet for today.

NB: Peeling the squash can be a real pain in the butt. This is how to make it easier:

1. Chop off the "trunk" of the squash. Microwave for 1.5-2 min, let cool.
2. Cut the "bulb" in two and scoop out the seeds. Microwave each half.
3. The skin should be coming off noticeably easier after microwaving.

I use a big chef's knife and sort of just chop the skin off each squash chunk on a cutting board.


  1. Oh, lovely! This one's got me salivating!


  2. Okay, so this Friday: soup and movie at my place.