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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.
Ingredients list calls for 2.5TB of olive oil but recipe only uses 1TB. Where does the other 1.5TB go? Garnish?