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Fall Soup

10 Nov

We are well into November and there is no doubt that Fall has arrived unlike the hide-and-seek that Summer played, at least in this part of the world. The evenings are dark and gloomy, especially so after the time change. It is so cold, even inside the house, that I don’t feel like spending long hours in the kitchen to cook. Time for one pot dishes (are you listening?) and more specifically, soups. Nothing feels more comfortable than snuggling over a warm bowl of soup and to make it more luxurious, some garlic bread.

Fall is the season for squashes and melon, and my local produce store has an abundance of these. These beauties look very tempting; it takes a lot of self-control to not splurge and buy lot more than the two of us can possibly consume. Over the years, I have devised a system whereby I don’t buy more than one variety of squash every week, lest I end up wasting them. Anyway, it was time to buy butternut squash last week, which, to me, is easily the best among equals. They have a vibrant orange color with a deep nutty, sweet taste that is amplified when roasted. I have made pasta with these occasionally but the soups are easily the best.

Roasted Butternut Squash – Apple Soup

1/2 Butter nut squash (cut vertically)
1 Apple – cored and cubed
1/2 Onion – chopped coarsely
1 Tomato – quartered
2 Green Chillies – split length-wise
1/2 cup Black (kala) Channa – soaked for about 8 hrs
Seeds from 1 Pomegranate
1 Tbsp Almond Butter
1 Tsp Tamarind paste
1 Tsp Sugar
1/2 Tsp Salt (more or less, based on your taste buds)
1 Tbsp – roasted and powedered coriander, cumin & redchillies
2 Tsp Oil

Chop the butternut squash into 4 big pieces, brush them with oil and roast them till they are fork-tender. Scoop the roasted squash using a spoon, while leaving the skin intact. Alternatively, you can peel the skin before roasting the squash.

In a thick-bottomed vessel or a cast iron pot, add a tsp of oil, followed by onion, tomato, green chillies, apple and salt; close the lid and let it sweat for a while.

After about 10 minutes, add the roasted squash, kala channa, tamarind and the coriander-cumin-red chilly powder. Let this cook for another 10-15 minutes. Do *not* add any water.

Add a cup of water and puree this concoction either in a blender or using a hand-held blender. Add the almond butter and pomegrante seeds, not before saving a couple of spoonfuls for garnishing, and let it simmer for a few minutes.

Ladle it into soup bowls, garnish with the reserved seeds and serve. Perfect meal for Fall evenings.

For those of you who are wondering at the unconventional list of ingredients: I did not follow any recipe for this soup, that I made yesterday and improvised as I went along. I craved for something that is spicy but sweet, nutty and tangy, which resulted in this soup. So, be creative and feel free to add or omit ingredients that you prefer (or not) and believe me, you will not go wrong šŸ™‚

More Thursday Challenge pictures.

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12 Comments

Posted by on November 10, 2010 in Cooking, General, Soup

 

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12 responses to “Fall Soup

  1. Anette

    November 11, 2010 at 2:02 AM

    This was an amazing and original autumn photo! And it made me all hungry šŸ™‚ All the best from Anette in Norway šŸ™‚

     
    • A-kay

      November 11, 2010 at 1:15 PM

      Thanks for stopping by, Anette.

       
  2. Shankari

    November 11, 2010 at 4:43 AM

    Soup looks yum and very very filling. I have never tried anything with butternut, maybe time to make some of that soup šŸ™‚

     
    • A-kay

      November 11, 2010 at 1:17 PM

      Butternut squash soups are one of the best. The first time I tried it was @ E & O Trading Company and fell in love with it, right away. If you do not want to do from scratch, try the pre-packed ones in TJ’s and if you like it, then it might be worth investing your time and energy šŸ™‚

       
  3. Suman

    November 11, 2010 at 7:45 AM

    OMG! this is soooooo creative. You go girl! Love your recipes.

     
    • A-kay

      November 11, 2010 at 1:22 PM

      Thanks girl šŸ™‚

       
  4. Mag

    November 11, 2010 at 10:07 AM

    Now, I need to taste this!! Any leftovers?

     
    • A-kay

      November 11, 2010 at 1:22 PM

      Unfortunately no šŸ˜¦ Will save some for you, when (and if) I make it again. Didn’t realize it will catch your fancy.

       
  5. shy

    November 11, 2010 at 10:08 AM

    akay, we are no more surprised with coincidences happening between us.
    I love squashes/pumpkis and all. i pick atleast one everyweekend grocery. so last weekend was butternut squasha dn wanted to make soup. looked for recipes on net did not find anything that impressed me ( one pot, simple, simple/normal ingradients)..ended up making something else with it.

    now tell me is this a coincidence that you posted this recipe.. going to do it this week.
    questions: almond butter is nt a staple in my pantry( any substitute or just skip that) 2ndly should I cook the kala chana seperately before adding( does it cook in 10-15mts although soaked).

    thank you girl. I am all ears and listening carefully adn waiting patiently for your ONE POT RECIPES…thanks much
    shy

     
    • A-kay

      November 11, 2010 at 1:29 PM

      Absolutely no surprises with the coincidences – I think I will be surprised if there weren’t any šŸ™‚ Next time, you have a veggie that youa re not sure what to do with, just send me a note, will be glad to help. Watch this space, I have more one-pot recipes lined up, just for you…

      I use almond butter in my soups, to make it creamy without all the fat and also add a nutty dimension to it. You can, of course, omit it or add cream. But, I think the best bet would be peanut butter, I think it pairs really well with tamarind and give a nice Asian twist to this soup. Give that a shot and let me know how it was. Wrt kala channa, I had soaked about a pound of it a while back and it was sitting in my freezer. Somehow, the freezer seems to soften the soaked beans and make them cook faster, and hence it cooked real fast. If not, yes, you can either boil it separately or just cook a little longer.

       
  6. Pallavi

    November 11, 2010 at 2:43 PM

    Me no like soups!!!!! The fried pieces of bread that get soaked in tomato soup.. oh yeah, bring them on šŸ˜‰

     
    • A-kay

      November 11, 2010 at 4:32 PM

      oh…. why. I love soups, thick or thin, creamy or clear. Of course, love it when I have garlic bread on the side šŸ™‚

       

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