Winter Squash Curry Soup: Hubbard True Green

Curry dishes are a favorite of ours during the colder months and can be easily made with an entire giant hubbard or other winter squash such as butternut and pumpkin.

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Ingredients:

  • 15-25 lb squash
  • olive oil
  • 1 stick butter
  • about 4 cups of chicken or vegetable stock to start
  • 2 large yellow onions, chopped
  • about ten gloves of crushed garlic
  • yellow curry powder (start with 6 teaspoons, then add more to taste)
  • 4 tablespoons minced fresh ginger
  • 2-3 teaspoons whole mustard seeds
  • 2 teaspoons ground cumin to start
  • salt to taste
  • pepper to taste

Directions:

Getting to the flesh of a hubbard can be quite tricky, if not dangerous! My strategy is to carefully shave off the thick green skin with a sharp knife or sturdy metal peeler, then cut out the orange flesh in chunks. I do this slowly and methodically until I’ve worn it down enough to quarter the monstrosity.

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Once you’ve found a way to the flesh, cube it into small pieces, or sizes you prefer, and place it all into a large pot lightly covered with olive oil on low heat

The seeds can be dried out and stored for planting a future crop or giving away.

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Add a stick of butter and let it melt.

Pour in the chicken or vegetable stock and let it simmer on medium to medium-high. You may need to add more as ingredients cook and thicken.

Add the chopped onion, crushed garlic, minced ginger, yellow curry, mustard seeds, cumin, and desired amounts of salt and pepper.

Once you have a slight boil going, turn the heat down to a slow simmer and add more salt or any of the other spices to taste. As the ingredients are cooking, continue to taste- I often add more curry, and sometimes, diced habanero or Serrano peppers for heat.

Cook until the squash is soft and you have gotten your dish to the flavor you want. This will take about an hour or longer. The consistency will depend on if you’re aiming for chunky or creamy soup. Options could be to break up the squash with a wooden spoon, whisk the soup, leave as is, or blend. For thinner soup, add more stock during cooking.

Once you have your soup to the consistency and flavor you want, serve with a side of rice and naan, go crazy with it and add vegetables, meat, tofu, etc., or just enjoy the simplicity of wholesome winter squash curry soup.

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