Spice pattern: neo-trendy (‘The Usual’ Indian mostly)
Very delicious, and to be used to impress your friends with how very hip your vegetarian cooking skills are. (Actually, I thought of this soup as an example of a recipe that sounds more exotic and trendy than ‘split pea soup’.) The recipe is a good example of how nut butters can be used to add a creamy thickness to soups. They work well with sweet vegetables like winter squash, or carrot and parsnip. Peanut and cashew butter also work well used this way.
- 1 large butternut squash 2-4 tbsp almond butter
- peanut oil or other nut butter
- ½-1 tsp salt or to taste
- 2 tbsp peanut oil ½ tsp black pepper or to taste
- 1 tsp brown mustard seeds
- 1 tsp finely chopped ginger fresh chopped cilantro garnish
- 1 med onion chopped grated kefalotyri cheese garnish
- ½ tsp turmeric (or other imported, hard to pronounce
- 1 tsp coriander sharp grating cheese)
- ½ tsp cumin
- 4 c water
Cut the butternut squash in half, scoop out and remove seeds. Coat cut sides with peanut oil, and bake in a 375 degree oven until tender, about 45 minutes. Allow to cool enough to handle. In your soup pan, heat the oil and add the brown mustard seeds, cover and cook the seeds until they start to pop and spatter. Reduce heat to low, add the ginger, onion and spices and cook onions slowly until very soft, at least 15 minutes, the longer the better. It’s okay if the onions start to brown. Add the water. Scoop the cooked squash out of its skin, mash and add to the water - a
wire whisk will smooth the texture of the soup. Cook another 5 minutes, then add the almond butter, salt and pepper and stir to get a very smooth soup. Adjust salt and pepper if necessary, and cook another 5 minutes on low heat. Serve in bowls sprinkled with finely chopped cilantro and the grated-hard-to pronounce cheese. (Romano or parmesan will do in a pinch, but make sure they are imported and expensive.)
More Information- Vegetarian Thanksgiving
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