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Curried Butternut Squash Soup with Kale
"This soup is one of my all-time favorites. It's simple, beautiful and full of flavor. It also happens to be vegan. The optional fonio crisps add a lovely texture."
Recipe from "The Fonio Cookbook: An Ancient Grain Rediscovered," by Pierre Thiam (Lake Isle Press, 2019). Photo by Adam Bartos
Ingredients
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Kosher salt
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1
cup peeled and diced butternut squash
Directions
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01Make an ice bath by filling a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Blanch the diced butternut squash for about 3 minutes, until just soft but still mostly firm. Using a perforated spoon or sieve, remove the squash from the water and plunge into the ice bath to quickly stop the cooking. When it’s cool, drain the squash and set aside.
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March 9, 2024
Another fun way to eat Kale
This was delicious. The texture was smooth and luxurious and the flavors were robust. We had 3x the quantity of called for squash, so added 2/3 of it to the pot to simmer in step 3. I also added 5 stems of basil, half a bunch of cilantro, and a handfull of baby kale/baby spinach. I liked the intense green in the pictures, so decided to double down on it by blanching the basil. Because we like spicy, I used multiple times the chili flake. The robust flavor was more than enough to balance the heat. So if you like extra spicy, this soup will support it!
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Ingredients list calls for 2.5TB of olive oil but recipe only uses 1TB. Where does the other 1.5TB go? Garnish?