With the weather fluctuating between fall and summer, I have managed to find the best of both worlds. While heading into butternut squash territory might be a very fall thing to do, adding spices like turmeric to fend off colds, cayenne to boost the heat and using the fresh squash before the complete transition to root vegetables helped this soup keep its summer colors. Regardless of season, the soup is based in comfort. Before the fresh produce we crave in the warm weather is seemingly cast aside in favor of soul-warming, heavy dishes, I thought a thick warm soup made with squash could fend off the heavier stuff for a moment longer. It’s a polite overture to fall, but not an overt welcome present. It’s flavor stance is simple and rustic with earthy tones of turmeric. The vegetables stand up well to a simmer, but don’t take too long to soften, making this a very easy soup to make, with tons of flavor rewards.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 1 sweet potato, peeled and chopped
- 1 medium butternut squash, peeled, seeded and cubed
- 1 container (32 ounces) vegetable or chicken stock (I used vegetable)
- salt to taste
- pepper to taste
- 1 heaping tablespoon curry
- 1 heaping teaspoon turmeric
- 1 teaspoon marjoram
- 1/2 teaspoon cayenne pepper
Pour the olive oil in a deep pot and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in the spices and let cook until you can smell them, about a minute, stirring all the while. Pour in enough of the chicken stock to cover vegetables, usually the whole container. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Using an immersion blender or transferring the soup to a blender, blend until smooth. Return to pot, and mix in any remaining stock or water to attain desired consistency. Season with salt and pepper.