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 🙂
More Thursday Challenge pictures.