Velvety smooth and deliciously fragrant, this soup is a huge hit at home. I love it with the chickpea garnish that adds another layer of flavor -and texture. But the curry flavor is important enough to carry (sorry for the pun) the soup on its own. Serve it warm with toasted pita bread for a perfect autumn dinner.
If you decide to serve this soup cold, garnish it with diced apples tossed in a drizzle of lemon and olive oil to avoid discoloration.
Butternut Squash & Curry Soup
3 tablespoons olive oil
1 leek, diced, white parts only
½ Spanish onion, diced
1 tablespoon curry powder
1 medium butternut squash, peeled & diced (about 2 lbs)
8 cups vegetable broth
1 8 oz can chickpeas, drained & rinsed
2 cloves garlic, peeled & diced
¼ cup parsley, chopped
1 teaspoon ground cumin
1. In a large pot, heat 2 tablespoons of the olive oil until hot, saute the onions and leeks until translucent. Add the curry and toast to release its aroma. Add the squash and saute until the squash begins to brown in the edges, stirring to coat well with the curry. Add the broth, bring to a boil and then simmer for about 25 minutes until the vegetables are very soft.
2. Working in batches, pure the vegetables in a blender until smooth. Transfer to a clean pot to heat. Season with salt and pepper and taste to adjust seasonings.
3. In a sauté pan, heat one tablespoon of olive oil with the chickpeas, garlic, parsley and cumin until the garlic turns golden. To serve, ladle the soup into bowls and garnish with the cumin scented chickpeas. ■
