Tuesday, September 22, 2009

Curry Ginger Butternut Squash Soup

The title of this soup just sounds like fall! Good timing, because as of today, Happy Autumn. This is one of those dishes where I recommend doing all of your chopping before you turn on a single burner.

Heat a teaspoon of vegetable or canola oil in a saucepan over medium-high heat. Add 1 and 1/2 tablespoons chopped and peeled fresh ginger and 1 large minced garlic clove; saute for 90 seconds. Add 1 teaspoon curry powder and cook for 15 seconds, stirring constantly. Add 1/2 cup mirin (rice wine - I like the one from Eden Foods, without any added sugar) and cook for 4 minutes; it should be reduced to about 1/4 cup.

Add 3 cups (1/2-inch) cubed butternut squash, 3 cups vegetable broth, and 1 and 1/4 cups (1/2-inch) cubed celeriac (aka celery root). Bring to a boil, then reduce heat and simmer for 15 minutes.

Transfer half of the mixture to a blender and process until smooth - it's a good idea to remove the center piece of your blender's lid and cover with a paper towel instead, so steam can escape. Strain the pureed mixture through a sieve over a bowl, reserving the liquid and discarding the solids - I find that pressing with the back of a spoon is helpful. Repeat with the remaining half of the mixture.

Stir in 1 teaspoon thawed frozen orange juice concentrate (I used the one from Cascadian Farm), 1/2 teaspoon Sriracha, and 1/4 tsp. salt.

I wrote recently about Sriracha in another post - although in America it generally refers to the generic big red bottle you see on Thai restaurant tables, the term actually applies to any Thai hot chile sauce. For that reason, don't buy that generic kind (from Huy Fong; it contains fish sauce). The hot red chile sauce from Thai Kitchen is certified vegan, and a much better alternative.

Ladle 1 cup of soup into each of 4 bowls. Dollop each serving with 1 tablespoon plain soy yogurt (such as Whole Soy) and sprinkle with 1/4 tsp. chopped flat-leaf parsley. Each serving is 180 calories.

ginger $0.48
butternut squash $3.17
vegetable broth $2.69
celeriac $2.47
orange juice concentrate $4.39
hot chile sauce $3.00
flat-leaf parsley $1.69

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The Vegan Pantry

  • Vegan yogurt - Whole Soy http://www.wholesoyco.com/
  • Vegan milk - Silk http://www.silksoymilk.com/
  • Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
  • Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
  • Vegan Eggs - Ener-G http://www.ener-g.com/
  • Vegan Butter - Earth Balance http://www.earthbalance.net/product.html