GOLDEN CURRY PUMPKIN/BUTTERNUT SQUASH SOUP

October simply is not October without pumpkins. It is wonderful to see so many different kind of pumpkins, in different shapes, colors and sizes. I’ve always loved pumpkins, in desert or in savory dishes like soup. Of course to top all those, they are nutritious too.
This is a pumpkin/butternut squash soup with a little bit of twist by adding curry powder/paste and soy sauce. The soy sauce in this recipe enhances the flavor of the soup.

GOLDEN CURRY PUMPKIN/BUTTERNUT SQUASH SOUP (6-8 servings)

8 C peeled, cubed butternut squash or other firm winter squash
4 C chicken broth
1 tbsp minced ginger
2 tsp minced garlic
1 tbsp yellow curry powder or red curry paste will work too
1 tbsp pine nuts ( I actually use toasted seeds that I saved from the squash)
1/2 C unsweetened coconut milk
1 tsp salt
1/4 tsp ground white pepper
8 oz soft tofu (drained and diced)
1 spring onion (finely chopped)
1 Tbsp of oil

COOKING METHOD:

1. In a medium-sized pot, saute garlic and ginger and heated oil until they are fragrant. Add in the squash, and broth. Bring to a boil over high heat, reduce to low and let it simmer uncovered for about 1 hour and the squash will be very tender. Add in curry powder or paste and stir to incorporate

2. In a small frying pan, toast the pine nuts (if used) over medium heat for about 5 minutes. I used the seeds from the squash and toasted in in a little bit of oil until they are golden brown and crunchy. Set aside and let them cool

3. Puree the squash and broth in a blender, work in batches if your blender is not big enough to accomodate all at one go. Return the puree to the pot. Add the coconut milk, soy sauce, salt and white pepper and bring to a boil over medium-high heat. Stir in the tofu and simmer until heated through

4. Laddle the soup into bowls. Garnish each bowl with pine nuts and green onion and serve