Curried Koginut Squash Soup

w/Chickpeas, Spinach & Caramelized Red Onions

 

About this recipe:

Curry isn’t a specific flavor. The term more accurately translates to “sauce” or a dish cooked/braised in a sauce heavily flavored with a Masala (blend of spices). There are literally hundreds of different Indian Masalas each with its own unique blend of spices. In the US, curry (and “curry powder”) tends to refer to a mild variation on Garam Masala, usually with the heavy addition of Turmeric for coloring (and economy). It was developed by the British during the 19th & 20th Century colonial occupation of India (British Raj) in an attempt to “standardize” many regional masalas into a singular “all purpose” blend. Fortified with chickpeas and baby spinach, the sweet, creamy Koginut, fried ginger, and caramelized onions are balanced by a lemony yogurt drizzle to make a vibrant, warming soup perfect on a cold winter day!

Ingredients:

For The Soup:

  • 1 Koginut Squash (~2 pounds)

  • 1/2 Red Onion, diced

  • 2-inch Thumb of Ginger, minced

  • 1/4 Cup Neutral Oil

  • 1/4 Cup Garam Masala*

  • 1/2 teaspoon Cayenne Pepper (optional)*

  • 2 Cups Chicken Stock (or water to make it vegan)

  • 4 Cups Water

  • 1 Can Chickpeas, drained +
       rinsed

  • 8oz Baby Spinach

  • Kosher Salt to taste

For Garnish:

  • 2 Tbs Neutral Oil

  • 1-inch Thumb of Ginger, minced

  • 1/2 Red Onion, thinly sliced

  • 1/2 Cup Greek Yogurt**

  • 1 teaspoon Lemon Juice

  • 2 Tablespoons Water

Directions:

Preheat your oven to 400ºF. Discard the stem from the Koginut Squash, cut it in half, and use a spoon to remove the seeds and filaments from the core. Lightly sprinkle Salt into the cavity. Line a baking sheet with foil, and place the squash cut-side down. Roast for 30-45 minutes until fully cooked, and browned around the edges. Remove from oven and cool slightly. Use a spoon to scrape out the flesh and discard the skins. Roughly mash squash with a fork.

In a soup pot or cauldron, heat 1/4 cup Oil over medium heat. Add the minced Ginger and diced Red Onion. Cook until the ginger is golden brown, and the onions start to brown. Add the Garam Masala (and Cayenne if using), and continue to cook while stirring constantly for 2 minutes to bloom the spices in the oil.

Add the Chicken Stock and Water, and use a wooden spoon to scrape up any bits of ginger, onion, or spices sticking to the bottom of the pan. Mix in the mashed Squash, and bring to a boil. Reduce the heat to low, Cover the pot and cooks 15-20 minutes.

In the meantime prepare the garnishes, heat 2 Tablespoons of Oil in a small skillet over medium heat. Add the minced Ginger and fry until golden brown and bubbles stop forming. Use a slotted spoon to move the crispy ginger to a paper towel lined plate. Return the pan to the heat and add the sliced Red Onion. Saute, stirring regularly until well browned. Transfer onions to a bowl.

In a medium bowl, combine the Yogurt, Lemon Juice, and 2 Tablespoons of Water. Whisk until smooth.

Transfer soup to a blender and process on high until smooth. Return it to the pot over medium low heat, add the Chickpeas and Spinach. Taste and adjust seasoning with Salt to your preference. Cook until the chickpeas are heated though and the spinach has wilted. Add water if necessary to desired consistency.

Ladle soup into bowls, drizzle with thinned yogurt and top with caramelized onions and fried ginger. Serve immediately!

Notes:

  • * We recommend MDH brand Garam Masala, available at most ethnic markets and some supermarkets. It has a hint of heat and no Turmeric, but supermarket Garam Masala, or even Curry Powder will do in a pinch.  If your masala is mild, you can adjust heat to your preference by adding Deggi Mirch or Cayenne Pepper to your Masala.

  • ** The lemony yogurt sauce is optional, but adds a hit of acidity to balance out the warm notes of the masala and sweetness of the winter squash.

  • This soup freezes well, and can be reheated on the stove top or microwave. Thin with water as needed.

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