I LOVE soup! Love to eat it - love to make it. Simple and convenient, and is the perfect "what to do for dinner... grab some leftover soup from the freezer" meal!
This Pureed Curried Squash and Yam Soup is a favorite of mine and can be found in The Everyday Vegan. I usually pair this soup with a whole grain, this time with wild rice and brown basmati rice as well as a simple spinach salad. I love this soup for a few reasons...
- It's easy! Some squash soups involve peeling and cutting the squash from raw. This is tough, and can be dangerous (ouch!). I roast the yams and squash whole, which not only intensifies their flavors, but also makes for easy cooking. After peeling the squash and yams (this part is a tad messy), and removing the seeds, you add these roasted veg to the sauteed ingredients, then blend with water and stock, and presto, you have soup!I use my immersion blender, it's by far the easiest way to puree soup. It's an indispensable tool in my kitchen... get one if you don't have one already!
- The seasonings are not overpowering. The curry is subtle, and is combined with fresh ginger, garlic, coriander and a touch of cinnamon. You can of course adjust the seasonings if you like, with more curry spice or more ginger.
- Organic butternut squash and yams are super nutritious, and during the fall/winter you can get organic squash for a decent price.
- It makes a big ol' batch and freezes very well for another night!
Serving Tip: To serve your soup and whole grains in half-moons as pictured, first spoon the grain in your bowl and push it over to one side filling half the bowl. Then, ladle in your soup as high as your grain, and drizzle with some good extra virgin olive oil if you like!