You’ll have to forgive the anachronism of this recipe. It’s been wafting around my draft folder for months, but with one baby and another, I just never got around to publishing it. So even though summer has spread its steamy cloak over all of us, I hope you’ll remember this recipe the first time you wish you had brought a sweater with you.
Spiced Butternut Squash Soup with Cardamom and Lemongrass
1 large or 2 smallish butternut squashes
2 Tbs coconut oil
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 tsp cardamom seeds
1 granny smith apple, cored and chopped
2 large carrots, chopped
2 Tbs apple cider vinegar
1 cinnamon stick
2 bay leaves
1 stalk of lemongrass*
1 1/2- 2 quarts chicken stock
salt and pepper
1 cup heavy cream
Greek yogurt (opt)
Dried apples (opt)
Preheat oven to 375°. Cut squash in half and scoop out the seeds. Lay the halves cut side up on a baking dish. Rub with oil and sprinkle with salt and pepper. Roast for about an hour, or until fork tender. Let cool while completing next steps. (This step can also be done up to a few days ahead of time. Just wrap the cooled squash and put it in the fridge until ready to continue.)
Melt coconut oil in a large heavy pot. Add onions and cook on medium low heat until they are translucent. Add the garlic and cardamom seeds, stirring until fragrant- about 45 seconds. Increase the heat to medium high and add the apple and carrot. Saute until they are softened and there is a nice crust on the bottom of the pan. Deglaze the pan by adding the vinegar and scraping up all the brown bits. Add 1 quart of the stock , the cinnamon, the lemongrass, and the bay leaves. While waiting for that to boil, scoop the cooled squash flesh out of the shell and add to the pot. Once boiling, reduce the heat and simmer for 10 to 15 minutes to allow the flavors to meld and vegetables to completely soften.
Remove from heat and use a stick blender to puree the soup. Take your time with this step. There’s few things as culinarily undesirable as finding chunks in your soup that look as if they’ve already been half chewed. (If you don’t have a stick blender, carefully pour the soup into a bar blender and puree in batches. Then return to the pot.) The soup will likely be very thick, about the consistency of mashed potatoes. Use the reserved stock to thin it to your desired consistency. Return the pot to the stove and reheat if necessary. Just before serving, stir in the heavy cream. Garnish with Greek yogurt and chopped dried apples.
*Look for it at Asian grocery stores. Or, if you live in Columbia, pick some up at City Roots.