Our “cold” weather has finally begun. October started to cool off nicely, with highs in the mid 80s to high 70s, but this weekend, the temperature took a cliff jump to a high of 64. That’s cold for us Phoenicians. With the drop, I finally let myself pull out my fall boots, scarves, sweaters, and soup recipes. I figure that anytime of the year is a good time for soup, but when you had an extra layer of blankets to the bed, it’s finally time for heart, rib sticky soup.
I beg forgiveness, as here comes another butternut squash recipe after last week’s lasagna. This recipe was spiced to accent the sweetness of the squash. It made for a delicious lunch today as we were rubbing our hands together in mid 50s weather. (I’m just going to note that next week, when I’m in PA, I’m going to freeze.)
Butternut Squash Soup with Rice
- 1 2-lbs butternut squash and 1 normal sized delicata squash, prepared as seen here.
- 1 large onion, diced
- 1 tsp tumeric powder
- 1/2 tsp fenugreek powder
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 4 1/2 cups vegetable broth
- Salt and pepper to taste
While the squash is roasting in the oven, lightly coat the bottom of a large soup pot with olive oil. Add the onion and cook until slightly caramelized, adding salt at the end. About 5 to 10 minutes. Reduce heat to low. Dice cooked squash and add to the pot. Add the broth, plus the spices. Bring pot to a boil, reduce to simmer and allow soup to simmer for 10 minutes. Turn heat off and cool completely. Transfer in phases (1-2 cups) to a blender and blend until smooth. Add salt and pepper to taste. Serve over brown rice with a dollop of greek yogurt and cilantro.