Curried Butternut Squash Soup with Kale

Name: Curried Butternut Squash Soup with Kale
Yield: 4 Servings
Ingredients: Kosher salt; 1 cup peeled and diced butternut squash; 1 tablespoon olive oil; 2½ cups coarsely chopped portobello mushrooms; 1 onion, thinly sliced (about 1 cup); 1 baking potato, peeled and diced (about 1 cup); 1 tablespoon kosher salt, plus more if needed; 1 teaspoon freshly ground black pepper; 1 tablespoon red curry powder; Pinch of red chili flakes; 1 quart vegetable broth; 1 bunch kale, stemmed and cut crosswise into 1-inch ribbons (about 4 cups); 2 tablespoons lemon juice; 1 cup cooked fonio; ¼ cup Fonio Crisps; ½ cup chopped fresh cilantro

By Pierre Thiam - Friend of Milk Street

"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

Kosher salt
1

cup peeled and diced butternut squash

Directions

01

Make 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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Curried Butternut Squash Soup with Kale

Ingredients

Directions

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Curried Butternut Squash Soup with Kale