I like this soup with accompanied by a little bulk — a rag of griddled naan, a mound of brown rice or crisped quinoa in the bottom of the bowl. Or, as shown, with chubby cubes of firm tofu slathered in the same flavours as the soup (maple, Sriracha, fish sauce) then bronzed in a hot skillet until leathery-edged. I had the last of some cooked lentils knocking about, so stirred them through with yogurt, cilantro, mustard sprouts and a pinch of Kashmiri chile powder, then spooned them over the tofu for another collection of textures. Cashews worked over in a mortar and pestle would also be nice.
The method for the soup was barely changed by me in roasting the squash first, but everything else is an adaption by Molly Wizenberg from a recipe in Better Homes and Gardens via Lisa Moussalli's own adaptation. I agree with Molly in that butternut is the best squash for the task, but red hubbard and butterkin aren't bad. Acorn makes the soup a bit more khaki and it somehow tastes it, too. The ace method for roasting squash entirely from Molly Hays at Remedial Eating. The squash is roasted whole — no peeling! No hacking! No scraping of seeds still stubborn! Wins all around! — then split once soft enough to do so without resistance. It is brilliant.
Serves about 4
1 winter squash (about 2 pounds / 500 g)
2 to 3 tablespoons olive oil
1 medium or large yellow onion, chopped
3 or 4 large garlic cloves, minced
1 tablespoon curry powder
1 (14-ounce) can unsweetened coconut milk
2 cups (475 ml) chicken or vegetable broth
1 tablespoon maple syrup
1 tablespoon Asian fish sauce
1 teaspoon Sriracha or other Asian chile sauce
Juicy wedges of lime, for serving
Preheat an oven to 400°F. Place a whole winter squash on a rimmed, parchment-lined baking sheet (see note, below). Bake the squash until tender enough to be pierced deeply with the tip of a knife with only modest resistance, about 30 minutes. Carefully split the squash down its length, being careful of the steam. Flip the squash facedown on the pan and pop back into the oven for 15 to 20 minutes more until squash tender but still firm. Turn the squash so their faces are now upturned, and roast for 10 minutes more. Set aside until the squash are cool enough to handle.
Meanwhile, warm the olive oil in a 4 to 6-quart Dutch oven set over medium heat. Add the onions and cook, stirring, until they are softened, about 5 to 7 minutes. Stir in the garlic and cook for a minute or 2 more. Sprinkle in the curry powder, and stir around for 1 minute. Pour in the coconut milk and scrape any stuck bits from the bottom of the pan. If using an upright blender, transfer onions and coconut milk to its carafe, along with the broth. Scrape the seeds out of the squash and discard, then spoon the flesh into the blender as well. Purée until smooth and velvety (alternatively, do all of this in the pot with an immersion blender). Pour the soup back into the pot, stir in the maple syrup, fish sauce, and Sriracha, and check for seasoning. Bring the soup back up to a simmer, then serve with fresh lime wedges alongside for squeezing on top.
When I roast winter squash this way I tend to do a whole bunch all at once — basically however much my oven can hold. This way it justifies turning the oven on, and then I'm set for soup (or whatever use you might have for roasted squash) for the week.