October is when there is a clear drop in the temperature, when the day starts to get a little short and the night starts to get a little long. The cold evenings make me lazy and I would rather spend as little time in the kitchen as possible. Soups make for a quick and perfect comfort food on such days and with fresh & warm garlic bread on the side, makes for a complete meal.
Curried Squash Soup
While the squash gives the soup a lot of body, walnut adds a nutty flavor along with creaminess. The garam masala balances the sweetness of the squash and makes the soup bursting with flavors. I made the soup with Sugar pie pumpkin but you can make this soup with other squash like Butternut squash too.
Guest Chef: Lavanya Krishnan
- Sugar pie pumpkin (cut into large chunks) – 1/2 pumpkin
- Walnut (roasted and chopped) – 1 cup
- Celery (chopped) – 1 cup
- Leek (chopped) – 1 cup
- Onion (chopped) – 1/2 cup
- Garam masala – 1 tsp
- Red chili powder – 1 tsp
- Salt – 1 tsp
- Ginger (chopped) – 1
- Garlic (chopped) – 3-4 pods
- Butter – 1 tbsp
- Hot Water – 2 cups
- Sauté onion, leek, garlic and ginger in butter. When onion turns translucent, add celery, pumpkin, salt, garam masala and red chili powder.
- Cook till pumpkin starts to caramelize. At this stage, add the chopped walnuts and sauté for couple of mins.
- Add hot water and let it simmer together till the pumpkin is fork-tender.
- Purée (preferably using a hand blender) to a smooth, creamy consistency and let it simmer for a few more minutes.
- Eat when it is still hot/warm. You can add a dash of sour-cream, if you prefer. Enjoy with a side of garlic bread.