Monday, November 07, 2016
A Pot of Soup Will Carry Us Through
I don't know about you, but when I get stressed I crave comfort. And believe me, this election has me more than a little freaked out. Without getting all screamy about the politics of the race or the possibility that we could have a madman in the White House with the nuclear codes…um…uh…okay, stay on track…I'm planning on being glued to the coverage on election night with a big pot of soup on the stove and lots of Dave's awesome homemade sourdough on hand for sopping.
A musquée de Provence squash is made for soup.
Hey, it beats curling up in a ball in bed with the covers over my head and pretending it's all been a bad dream, right?
Truthfully, I'm looking forward to shouting and screaming and jumping up and down when the country votes to elect our first woman president. But since we still need to eat, here's a recipe for a curried squash soup that will calm and comfort, especially if you have a big loaf of artisan bread standing by for some sopping.
Election Night Curried Squash Soup
2 Tbsp. vegetable oil
1 onion, roughly chopped
3 cloves garlic, roughly chopped
2 tsp. curry powder
1 tsp.-1 Tbsp. harissa, depending on your heat tolerance, or 1/8 tsp. cayenne
1 13 1/2 oz. can coconut milk
2-4 c. water or chicken or vegetable stock (or a combination of the two)
4 c. roasted squash, cut in 1" cubes
1 kaffir lime leaf (optional)
Zest of 1/2 lime
Juice of 1/2 lime
In a large soup pot, heat oil until it shimmers. Add onion and sauté over medium heat until tender. Add garlic and heat until fragrant, about 30 seconds. Add curry powder and sauté for 1 minute. Add harissa, coconut milk, water and/or stock, squash, lime leaf, lime zest and juice. Stir to combine. Bring to a boil, then reduce heat to simmer for 30 minutes, stirring occasionally. Remove lime leaf and discard. Purée with immersion blender until smooth. (This can also be done in batches in a blender or food processor, but cool it slightly first or it'll explode all over the kitchen.)