Happy new year!
Can you believe it's 2013? Did you make your new year resolutions?
I've got about ten or so... you can read about them here on my author blog
. One very exciting possibility—a cookbook based on my blog. I'll provide more details as it starts to come together.
After spending a week back East cooking with my mother, I was inspired to whip up a feast for New Year's Eve. I started the meal with this Curried Butternut Squash Crab Soup. The squash is roasted in the oven and then pureed into a velvety rich soup, spiked with curry powder and coconut milk. I garnish it with lump crab meat, cilantro, and toasted pepitos—this adds both texture and flavor.
The resulting soup is spicy, decadent, and creamy (but without dairy). To make it vegan, simply leave out the crab. This is perfect dish for these cold January days.
Curried Butternut Squash Crab Soup
Serves 4-6 people
Cooking time: about one hour
Gluten-free; dairy-free; easy to veganize
1 butternut squash, halved and seeded
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon chili flakes
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 cup coconut milk
1 tablespoon curry powder
2 garlic cloves, peeled
2 cups low sodium vegetable stock
1 tablespoon maple syrup
salt and freshly ground pepper
fresh cilantro, chopped
toasted pepitos (pumpkin seeds)
lump crab meat (about 1/4 cup per serving)
extra virgin olive oil for drizzling
1. Preheat oven to 425 degrees.
2. Place the squash in a roasting pan. Rub the inside of the squash with the olive oil, thyme, and chili flakes. Sprinkle with salt and pepper. Turn the squash face down and poke holes in the skin with a knife. Roast the squash in the oven for about 50 minutes or until tender.
3. Remove the squash from the oven and allow to cool. Once it's cool enough to handle, scoop out the flesh from the skin and place it in a blender. Add the curry powder, garlic cloves, maple syrup, and vegetable stock and puree until smooth, adding more stock as needed for desired consistence.
4. Pour the newly pureed soup into a pot on the stovetop. Stir in the coconut milk and season to taste with salt and pepper. Slowly bring up to a simmer over medium heat and cook for 10 minutes.
5. To serve, ladle soup into bowls and garnish with the crab, cilantro and pepitos. Finish with a drizzle of good olive oil and freshly ground black pepper. Enjoy!