Indonesian Squash Soup
2014-11-06 16:22:40
A soup that's a light meal. The curry leaves can be purchased at Indian or East Asian groceries. They are a little smaller than bay leaves and taste like what the name implies.
Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 2 small dried chiles
- 15 blanched almonds (or macadamia or candlenuts)
- 2 slices dried laos root (optional)
- 1 large onion, diced
- 2 large garlic cloves, minced
- 3 tablespoons vegetable oil
- 2 teaspoons grated peeled fresh ginger root
- 1 teaspoon salt
- 2 cups vegetable stock or water
- a few whole small curry leaves (optional)
- 14-ounce can coconut milk
- 4 cups peeled and cubed butternut or acorn squash
- 6 small handfuls of a fresh green (spinach, chard, or kale) coarsely chopped
- fresh lime or lemon juice
Instructions
- Grind the coriander, cumin, turmeric, chiles, and nuts in a small spice grinder, with a mortar and pestle, or with about 1/2 cup of water in a blender.
- If using the laos root, simmer it in 1 cup of water for at least 20 minutes, replenishing with water as necessary to maintain 1/2 cup of liquid. When the laos root is soft, chop it into bite-sized pieces and reserve it along with the 1/2 cup of cooking liquid.
- In a soup pot, briefly sauté the onion and garlic in the oil. Add the ginger and salt and continue to sauté until the onions are translucent. Add the stock and the ground spice mixture to the pot and simmer for 5 minutes. Add the laos root and curry leaves, if using.
- Stir in the coconut milk and the squash and gently simmer, uncovered, for about 40 minutes.
- Toss in the Greens (spinach, chard, or kale) in the last 5 minutes of the boil.
Notes
- Spoon into bowls, and squeeze the lemon or lime over each before serving.
Adapted from Sundays at Moosewood Restaurant
Adapted from Sundays at Moosewood Restaurant
Inside the Artist's Kitchen http://insidetheartistskitchen.com/blog/