Greetings Charleston! Here is a delicious recipe that you have to try. Sent to me by Marshall Alan Rogers-Martinez, of Los Angeles California. Reminiscent of the Bluegrass Kitchen (1600 Washington Street E., Charleston, WV) style of soup making, this is the best soup recipe that I have tasted in a long time.
Butternut squash soup
- 1/2 Butternut Squash, seeded, peeled and cut into cubes. (about 1 lb) Reserve the seeds
- 3 to 4 Jalapeño or Serrano Chiles
- 1 large onion, chopped
- 2 teaspoons curry powder or paste
- 1 can coconut milk (full fat!)
- 1 onion, chopped into 1-2 inch pieces
- 1 large tomato
- 2 leeks, white part only
- 3 cups vegetable stock (chicken stock optional)
- 2 teaspoons cayenne pepper
- 1 or 2 cloves garlic, minced
- Cilantro for garnish
- 1 lime
- Olive Oil or butter
- Salt and Pepper to taste
1.) Combine onion and chiles (reserve some chile seeds; to make spicier). In a heavy pot with oil, sauté until onions are soft (almost translucent) but still slightly firm. Add garlic; cook an additional 1-2 minutes.
2.) Take the leeks (white parts only) and cut into coin shaped pieces about as thick as 2 or 3 quarters. Add these to the pot, along with tomato; cook for 3-5 minutes over medium heat. Don’t let garlic brown or burn.
3.) Add 1 cup of stock and curry powder. Mix well; simmer for 5 minutes.
4.) Add remaining ingredients (squash, stock, 1 teaspoon of cayenne pepper, and coconut milk). Stew for 30 minutes, or until squash is soft and has absorbed flavor.
5.) Clean reserved squash seeds (removing filaments from squash); put into a bowl with a splash of oil, 1 teaspoon of cayenne pepper and some kosher salt. Spread onto a baking sheet, Bake at 350º F for 10 minutes, or until light brown.
6.) Remove seeds from oven; allow to cool. They will lose some of their moisture and become crispier. Approximately 10 minutes to cool.
7.) By this time the soup should be ready to serve to guests. Pour into bowls and top with the crispy seeds and chopped cilantro. Squeeze fresh lime on top to taste.
Suggested pairings: Jasmine rice and Chardonnay or Pinot Grigio (Marshall had it with Chardonnay)
Thanks for the recipe, Marshall!
Eat well and live long!
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