Thai Curried Pumpkin Soup

We’ve reached that time of year again: when it gets really cold outside and the daylight ends really early. It’s that time when you look out the window at work, and even though it’s only five o’clock, it feels like nine o’clock, and all you can think is “I gotta get the hell out of here!” When it gets this cold outside, I usually think about two things: getting a job in Arizona, and cooking comfort food. So since there are no job postings on this site, I thought I’d post some good recipes in the coming days that are really simple to make at home, have great taste and flavour, and comfort you on these Arctic nights we’ve been having. Call it the musings of the Five Ingredient Bitter Winter Chef (with all apologies to the Five Paragraph Bitter Food Critic).

Generally, I like to make some good soups and braises in the winter, so that’s what I’m going to start with. Today’s recipe is for a Curried Squash & Apple soup. I was bored in the kitchen one day, and kind of threw it together, and ever since then, the fiancée orders me to make this about once every month and a half. So here we go. First, the ingredients:

One fresh butternut squash or pumpkin
One medium-sized onion
One or two tart apples (Granny Smith, Braeburn, etc.)
Stock of your choice
Thai Curry Paste (I recommend Mae Ploy Brand)

There are three kinds of curry pastes – red, yellow, and green. The green is the spiciest, followed by the red, and then the yellow. You can usually find it in the Asian food aisle of your local grocery store, especially if that store happens to be Whole Foods, Wegmans, or oddly enough, the Giant near the Rhode Island Avenue Metro station. These are your five main ingredients, but you’ll also need some salt, pepper, a little cinnamon, and some cream (or half & half) to finish with. Once you have what you need, here’s how you do it.

First off, cut the butternut squash (or pumpkin) in half lengthwise, and remove the seeds & “strings.” Put the squash (or pumpkin) halves cut side down on a sheet pan, and put in the oven for about forty-five minutes at three hundred seventy-five degrees. While the squash is roasting, peel and dice the onion and the apples in a small dice. To keep the apples from browning, you can put them in a bowl of water with a little bit of lemon juice until they’re needed.

Once the squash (or pumpkin) is finished roasting, remove it from the oven and let it rest for a few minutes. Scoop the squash out of the skin, and put it in a bowl temporarily. Heat some butter or oil in a heavy saucepan and sauté the onion until translucent but not brown. Once the onions are sautéed, add some curry paste, squash, and the apple, and mix thoroughly. Add the stock of your choice, and bring the whole mixture to a boil. Once the mixture has come to a boil, reduce the heat, and simmer it until the apples, squash, and onion are tender (about fifteen to twenty minutes).

Using a blender (immersion or regular), blend (or purée) the soup until it is a uniform consistency. Add some salt, pepper, a little cinnamon (little is the operative word here, as you don’t want this to be a sweet soup) and some cream (or half & half). The cream will add some body, and also lighten the soup’s colour. Taste and adjust seasonings, curry paste, etc. to taste. That’s all there is to it – very simple, and very satisfying. My next recipe will be for a dynamite braise that uses Manischewitz wine (yes, I know, I know – most people would rather drink motor oil, but you won’t be drinking it, and trust me, you’ve never had anything quite like this before). Stay tuned!

Do you have a particular ingredient that you’d like to figure out a way to use? If so, drop me a line and let me know, and I’ll put a tested recipe up in this column.