Where were you when the weather bomb hit? I was waiting for the crazy to arrive, but it seems to have changed its flight plans.
I didn’t even know ‘weather bomb’ was a real term until I looked it up. What does one eat during an impending (but never arriving) weather bomb? Squash soup, of course!
Over the years, I’ve made a few different squash soups, with varying degrees of success. Some turned out bland, while others were waaay too spicy. Most of the time, I go for something curried – I started with Thai spices, and ventured into Indian.
Along the way, I think I’ve developed a pretty good base for the soup – mostly squash, with some carrot to round out the flavour. Whether this is needed really depends on the squash you use… I add carrot all the time now, just because I like it. I also add Granny Smith apple to the blend, to give a hit of sweet and sour. Some of the recipes I found over the years called for sugar — by adding an apple or two, you can avoid that.
This time, I pulled some spices from my masala dabba and seared some paneer to give us something to chew on.
This is a nice toasty, warming soup that’s great on a cold and/or blustery day! Or Tuesday.
Recipe after the jump!
Continue reading Indian-Spiced Squash Soup
This is one of my favourite soups in the winter. It’s fresh and gingery, a little spicy and very hearty. For a more brothy, soupy soup, you can reduce the amount of barley to 1/2 cup. The introduction of either chipotle pepper (a smoked pepper), or smoked paprika gives it a rich, rounded flavour. Fresh ginger gives a bit of a bite, but also a slight citrusy flavour that cannot be replicated with dried ginger.
Feel free to add in any random veggies, or leftover stuff in the fridge (within reason). This kind of soup can be a great ‘use it up’ meal!
- 1-2 tsp oil
- 1 medium onion, roughly chopped
- 2 stalks of celery, chopped (plus some of the celery leaves, if you like)
- 6 medium mushrooms, halved or quartered (depending on size and preference)
- 1-2 medium carrots, cut into thick slices
- 1-2 large potatoes, cut into big chunks
- 2tbsp fresh grated ginger (dried will be quite different, so I do not recommend it)
- 2 cloves of garlic, pressed or finely chopped
- 1 tsp chipotle pepper, powdered (if you don’t want spicy, you can use smoked paprika instead)
- 1 cup corn kernels (can use fresh, frozen or canned)
- 1 796 ml can of diced tomatoes
- 4+ cups of broth (a lightly flavoured one, like vegetarian or chicken, can substitute with water if needed)
- 1/2 cup of chopped fresh parsley
- 1 cup of barley, dried
- salt & pepper, to taste
- Heat oil in a pot on medium heat.
- Once heated, add onion and celery. Cook until golden and soft – can add a tablespoon or so of broth or water to help with this. Be sure to cook off any extra liquid before the next step.
- Add the mushrooms, and saute until soft and lightly browned.
- Add the carrots, potatoes, ginger, garlic and chipotle (or paprika). Stir, and cook for a couple of minutes.
- Add the corn. If you’re using frozen or cold corn, cook until the corn warms up a little.
- Add the diced tomatoes.
- Add 4 cups of broth (or water). Make sure the liquid covers the vegetables completely. Add more broth or water if necessary.
- Cover. Let this cook for about 20 minutes on low heat.
- Add the barley. Cover, and cook for 30 minutes, or until barley is cooked through. Stir occasionally, and check to make sure everything is still covered in broth. Add more broth or water as needed.
- Add the chopped parsley and chopped peppers. Cook for another 10 minutes.
- Add salt and pepper, to taste.