I have been making this soup for almost 10 years now! It’s my go-to dish when I want something comforting and warm, also when squash is in peak season like it is now!
I’ve tweaked the flavours over the years but I encourage you to have fun with spicing of this soup. I sometimes use curry powders, fresh herbs like parsley and thyme, sometimes adding hot chili peppers and other times I just like tasting the squash’s natural flavour.
2 large white or yellow onions
4 cloves of garlic
1- 2 inch piece of ginger
2 stalks of celery
1 medium yam
1 large butternut squash
2 tbsp olive oil
1/2 tbsp of salt (+ 1 tsp at the end after blended, to taste)
spice mix that I used:
1/4 tsp nutmeg
1/4 tsp cloves, ground
1/4 tsp coriander seeds, ground
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp cinnamon
1/4 tsp chili flakes
1/2 tsp allspice
1 tbsp apple cider vinegar or lemon juice, whichever you prefer
2 tbsp maple syrup
1) Cut the onions, garlic and ginger and put into a bowl.
2) Peel the carrots, yam and squash and cut into rough equal pieces. Chop two stalks of celery.
3) Brown the onions, garlic and ginger with the olive oil in a pan over medium heat. Stir in the salt and spices. Add the remaining vegetables and pour water until everything is JUST covered.
4) Bring to a boil, then simmer until all vegetables are fork or knife tender (you can cut through them easily). This means they are ready to be blended.
5) Blend in batches. Add back to the pot and adjust seasoning with salt and spices to your preference. Also, this is where you add the vinegar or lemon juice, and maple syrup.
6) I garnished with celery leaves, pepper flakes and olive oil but you can use whatever you have in your pantry. Yoghurt, herb oils, toasted nuts, parsley or julienned apple would be nice garnishes as well.
I’d love to hear what you thought of the video and recipe. Comment below 🙂
Bon appetit from The Simmering Pot