Chef Laura Moore
Dairy & Gluten Free | Serves 4
- 2 ¾ -3 pound B.C. butternut or kabocha squash
- ½ cup water for baking
- 1 cup B.C. yellow onions, diced
- 1 cup B.C. leeks, chopped
- 1 tbsp sunflower or olive oil
- 2 tbsp ginger, peeled and chopped
- 2 tsp Jalapeno pepper, cored and chopped
- 3 tsp B.C. garlic, chopped
- 2 tsp yellow mustard seeds
- 2 tbsp curry powder of choice
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp B.C. sea salt
- 1 can coconut milk
- 1 ½ cups chicken or vegetable broth or water
- 2-3 kaffir lime leaves
- 1/2-2/3 tsp garam masala
- 1 cup cilantro, chopped
- Preheat oven to 350 degrees.
- Cut the B.C. butternut or kabocha squash in half. Remove seeds with a sturdy, sharp edged metal spoon.
- Place squash cut side down in medium sized oven-safe baking pan that has at least 1 ½ -2 inch high sides and add 1 inch of water to cover the bottom 1/3 of squash. Bake in preheated oven for 50-60 minutes, or until baked through and soft.
- Once squash tests soft, remove tray from oven and invert halves to cool for 10-12 minutes. Once cooled enough to handle, use a strong metal spoon to scoop out the cooked flesh, and measure 4 cups. Transfer pulp to a medium sized soup pot. Reserve squash cooking liquid by pouring into same measuring cup and set aside.
- While squash is cooking, saute oil, B.C. yellow onions, B.C. leeks, ginger, Jalapeno pepper, B.C. garlic, and yellow mustard seeds in frying pan over medium-low heat for 4-5 minutes, until onions and leeks are golden, and mustard seeds start to pop.
- Add your favourite curry powder to the onion and leek mixture with coriander powder, cumin, B.C. sea salt, and coconut milk. Simmer for 5 minutes.
- Top up the reserved squash cooking water with 2 cups of chicken or vegetable broth or water and pour into the soup pot. Transfer to blender and blend until smooth. If the mixture is too thick, add another 1/4-½ cup of liquid, to create desired consistency.
- For extra zing, add 2-3 kaffir lime leaves, then bring the soup to a simmer over medium-low heat for 5-6 minutes, to meld flavours once again. Remove soup from hot burner, remove lime leaves and whisk in garam masala. Serve garnished with cilantro.