B.C. Squash Soup

Description

Dairy & Gluten Free

Preparation/Method

1. Preheat oven to 350 degrees.
2. Cut the B.C. butternut or kabocha squash in half. Remove seeds with a sturdy, sharp edged metal spoon.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.