Curried Squash Soup

Winter squashes are beautiful. Yet who can be bothered with all that peeling. And the thought of chopping the big ones leads to fears of finger loss.

Fortunately, there is an easier way.

I wash and dry the squash, then roast it whole in the oven. Once it's cooked it cuts and peels easily, and it's a matter of moments to discard the seeds and scoop out the pulp. You can save energy by cooking an oven full of squashes.

The pulp freezes well, and is great in quick breads or pancakes, cheesecake or creme brulée. You can substitute squash for canned pumpkin in any recipe. I always have at least one 1/2 cup container of squash purée in my freezer. (And I never buy canned pumpkin.)

Winter squash is high in beta carotene which is healing to the entire digestive tract. It soothes the villi in the small intestine, healing the inflammation of diverticulitis, and lessening autoimmune reactions.

I like to combine the sweetness of squash with the spicy heat of curry or chiles. This fragrant curry soup is a favorite when I want a soothing meal after a stressful day. A bowlful scintillates the tastebuds and fills the tummy. (If I want more scintillating, I add hot sauce to my bowl.) Leftovers freeze well.

This soup is very thick. Add more water or stock if you prefer a thinner soup.

Vary the squash based on what you find in the market. Measure the cooked pulp and adjust the quantities of the other ingredients accordingly.

Curried Squash Soup
1 acorn, 1 small butternut and 1 turban squash
1 tbsp olive oil
1/2 large onion
3 cloves garlic
1 tbsp curry powder
1 cup vegetable stock (see post Feb. 2010 for a good vegetable stock recipe)

Preheat oven to 350°F. Wash and dry squash, place on a cookie sheet, and roast until a knife slips in easily, about 45 minutes.

Let the squash cool, then cut each in half, remove the seeds and strings, and scoop out the flesh in chunks. You should have about 4 cups.

Fry the onion and garlic in olive oil in a large soup pot over medium heat. Add the curry powder and stir one minute. Add squash and vegetable stock and stir well.

Cook until hot. Puree or mash as needed, and add extra broth or stock to get the desired consistency. Season with salt and pepper to taste. Serve with hot sauce on the side.

Makes 6-8 servings.