Light Squash Soup with Vadouvan Spice
by Christine Tura
on July 14, 2016
Help strengthen your body while enjoying a rich flavorful dish in this Light Squash Soup with Vadouvan Spice recipe. Not only does it give a lot of health benefits, it's rich in flavor and aroma too!
- 1 1/2 pounds winter squash (finished weight), peeled, seeded and cut into about 1 inch cubes. (Butternut squash is always good, but so are other winter squashes. Pictured are Sweet Dumpling and Golden Acorn squash — they were delicious in the soup.)
- 2 large shallots, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 15oz can of diced tomatoes
- 1 Turkish or 1/2 California bay leaf
- 1/4 cup Vadouvan spice
- 2 tablespoons olive oil
- 5 cups water (or more)
- salt and pepper
- Peel, seed and cube the squash into about 1-inch pieces. (They can be very irregular — the soup is pureed.) You should end up with about 3 1/2 cups. Peeling squash with a vegetable peeler is a time-consuming chore. Instead, I quarter the squash lengthwise and then use a sharp knife to cut away the skin, preserving as much flesh as I can (the squash’s that is, not mine), but I don’t worry about getting every little bit.
- Cook the shallots, celery, tomatoes, bay leaf (and, if using, thyme) in the oil in a heavy pot over low heat until softened, about 8 minutes.
- Add squash, water, 1 teaspoon salt, 1/4 teaspoon pepper and Vadouvan.
- Increase heat to high and bring to the boil. Then, reduce head to medium low and simmer until the squash is very tender, about 25 minutes.
- Remove bay (and thyme, if using) and puree the soup until smooth. If you don’t have an immersion blender (which I strongly recommend for this type of thing), puree the soup in batches in a regular blender. When pureeing hot liquids in a blender, take great care not to burn yourself: never fill the container more than half way, don’t seal it closed (either remove the plug in the lid or leave the lid slightly ajar), cover the top with a kitchen towel and turn away to protect your eyes and face. Return the soup to the pot, thin with water, if desired, and season to taste with salt and pepper.
Click here to buy Vadouvan and other herbs and spices
Photo Credit to: Domesticdaddy