Butternut Squash & Vadouvan Soup
A smooth and velvety Butternut Squash soup is made even richer by using Vadouvan N.28. With the addition of leeks, apples, and brown sugar this soup is transformed into a holiday worthy meal.
Category
Soup
Servings/Yield
10
Author
Lior Lev Sercarz
Ingredients
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½ cup olive oil
3 cups thinly sliced onion
2 cups thinly sliced celery
2 cups thinly sliced leeks, thoroughly washed
3 tablespoons chopped garlic
½ cup peeled and thinly sliced carrots
1 Granny smith apple, peeled, cored, and thinly sliced
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2 tablespoons Vadouvan N.28 spice blend
1 tablespoons freshly grated ginger
2 tablespoons light brown sugar
5 pounds butternut squash, peeled, seeded, and cut into ½-inch dice
2 ½ quarts water or low sodium chicken stock
½ cup heavy cream (optional)
-
Salt to taste
-
Pepper to taste
Directions
In a large heavy bottomed stockpot heat the olive oil.
Add the onions, celery, leeks, garlic, apple, and carrots. Cook over medium heat for about 15 minutes until tender, stirring every few minutes.
Add the Vadouvan spice, ginger, and brown sugar and cook for 5 more minutes.
Add the butternut squash and water. Season with salt and pepper, and bring to boil over high heat. Reduce the heat, and simmer for 1 hour, or until the squash is very soft.
Add the heavy cream, if using, bring to boil, and simmer for 10 more minutes.
Blend until smooth using a blender or an immersion blender. Season to taste before serving.
Recipe Note
Ideas for Serving:
Add the juice of one lemon to the soup just before serving. Drizzle a spoonful of yogurt on top of each soup before serving. Use this soup recipe as a sauce for your favorite pasta, adding a few toasted pumpkin seeds as garnish.
Questions? Contact helen@laboiteny.com
