A very simple and filling soup, perfect for cold evenings. The twist is the addition of curry powder and red Thai chilies — If the soup itself doesn’t warm you up, those sure will. It’s such a pretty soup and my friends and family raved about it — nobody expected the slight hit of chillies — they loved it.
8 cups of homemade chicken stock
1 tbs butter
1 large white onion, chopped
1 medium butternut squash, cooked
2 bay leaves
1 tsp curry powder *
2 tsp hungarian paprika
1/2 tsp freshly ground black pepper
Salt to taste
Thinly sliced spring onions
Thinly sliced and deseeded red Thai chilies
Begin by cooking the butternut squash. I do it by slicing it in half, deseeding, then popping in the microwave for about 8 minutes. Times may vary.
When cooled enough to handle, skin the squash and cut into 1 inch cubes.
In a small skillet, heat up the butter, taking care not to burn. Add the chopped onion and sauté until browned. Set aside.
In a medium pot, warm up the stock and add the squash and browned onions. Bring to a boil, then add the spices, salt and bay leaves. Reduce and simmer for 15 minutes until all flavors combine. Do taste tests frequently and adjust the spices to your liking. When done simmering, remove the bay leaves and finely purée the soup with an immersion blender.
Serve with the spring onions and finely chopped red Thai chilies.
* Use only bright yellow curry powder. I find that some Madras curries I used tend to be a more brownish in color and it ruins the brightness of the soup. Also, the curry flavor is only intended as a hint on the palate. Don’t use too much.