Turns out, it’s really easy. And it’s unbelievably delicious and hearty. So here it is.
Ingredients (serves four)
- 2 lbs butternut squash, peeled and diced
- 2 yellow onions
- 2″ ginger, chopped
- 1½ tsp curry powder
- 2 tsp chives, chopped
- 2½ cups water (you can use broth, if you prefer, but water works just fine)
- 1 tbsp sour cream
- salt to taste
- olive oil for cooking
Note: if you’ve never peeled a butternut squash before, you’ll go looking on the Interwebz and find a lot of sites telling you to how to do it; i.e. lop off the top & bottom, and then stand the squash vertically on a chopping board and use a peeler.
Rubbish! I tried doing that, and kept banging my knuckles. So what I did was prick the squash with a knife (just as you would when pre-cooking spaghetti squash), and then zap it in the microwave for about 4-5 minutes (make sure you watch it and take it out earlier if you think it’s going to explode).
Then I took it out and let it cool. After that I lopped off the top & bottom, laid it on its side to peel it (much easier, and now, since the skin is softer, a regular paring knife will work too), and then halved and cleaned it out. Finally, I cut it into small chunks.
Glad we got that straightened out.
- In a large sauté pan, heat the oil. Saute onions over medium until they start becoming translucent, but make sure they don’t burn. Add the chopped ginger and sauté for a couple more minutes.
- Add the chopped squash and mix well. Add curry powder, half the chives, salt and, after stirring well, add the water. Let simmer until the squash is tender; it will probably take 20 minutes or so. If you want a thicker soup, make sure you have just a little bit of water left, so boil off whatever you don’t want.
- Turn the heat down low. Gently stir in the sour cream.
- Remove the pan from the heat. In batches, pour the concoction into a blender until you have a smooth purée.
- Top with a dollop of sour cream and chopped chives; serve and enjoy.