Mill City Cooks

Curried Squash Soup

by Market Chef Jenny Breen, from Cooking Up the Good Life

[VEGAN]

Serves 8 to 12

Squash is a winter flavor that is simply not to be missed. The winter squash is a staple in the cold north, as it should be. It is hearty, beautiful and depending on the squash, the flavors vary from mild potato to sweeter than carrots. The texture and colors vary too. Butternut or Kabocha are my favorites for this recipe. The simplicity of the recipe, the coconut milk (if it’s not obvious, one of my favorite ingredients) and the tomatoes and kale make this combination close to perfect.

Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons turmeric
2 tablespoons cumin
2 tablespoons fresh coriander or 1 tablespoon dry 
1 tablespoon chili powder
1 tablespoon salt
1 cup apple juice
2 medium squash, peeled and cubed
2 cups rice milk or 1 cup coconut milk and 1 cup water
3 cups water
3 tomatoes, diced
3 leaves kale, chopped
Method
In oil, sauté onion, garlic, turmeric, cumin, coriander, chili powder, and salt. Add apple juice and squash. Cover and cook until squash is very soft–about 10 minutes. Remove squash mixture from pan and whisk well or puree in food processor for a creamier consistency. Return to the pureed squash to the pan, add milk, water, tomatoes, and kale, and heat through for about 10 minutes.