Oh, I hope so.
Curry-Spiced Roasted Butternut Squash & Curry-Spiced Butternut Squash Soup is a two-fer, two recipes that can be meshed into one or enjoyed separately, but ultimately inviting you to experiment a little.
To be flexible … deliciously so.
Of course, part of that flexibility is the option to use the curry seasoning you may already have and like. But why not go a little crazy, throw caution to the wind … use the spice mix in the recipe as a guide to really make it your own.
Enhance the playful sweetness of the butternut squash by adding a little more cinnamon.
Kick up the coriander and ginger to accent its natural earthiness with floral notes.
Add a pinch of cayenne and more turmeric if, in your book, ‘curry has to have heat’.
For this recipe, I wanted to try curry without any spice. I know, for some curry without spice would be unthinkable because that is the whole point of eating curry—for the fire in the hole effect—and you just couldn’t imagine it any other way. Or you’ve never had it any other way.
Which is why some avoid curry all together.
The beauty of making your own curry from a collection of individual spices gives you the power to highlight the spices you like and minimize those you do not. We start with Curry-Spiced Roasted Butternut Squash, which can be served as a side dish all on its own, or immediately turned into Curry-Spiced Butternut Squash Soup. Roasting the spices with the squash adds subtle complexity to the soup where more of the same spice mix is added until it is curry-spiced just the way you like it.
Are the garnishes important?
I believe so, but I happen to think texture is as important as flavor to any dish. The bite of radish and earthy kale bring freshness (I use purple kale whenever I can find it), while the crisp prosciutto adds an extra touch of salt to enhance every flavor you have layered in one bowl of soup. Warming notes of cinnamon and ginger balance the bright accents of coriander and cardamom in this recipe, though roasted butternut squash is still the main attraction. Coconut milk and turmeric are like an old friend to curry lovers, delivering a comforting, creamy finish.
Wondering how to peel butternut squash? Check out this video from Simply Recipes or look for the 2 lb container of peeled and cubed butternut squash at Costco while seasonal supplies last!
Note: Already free from gluten and dairy, this recipe can easily be made vegetarian or vegan with the substitution of vegetable stock and eliminating the prosciutto and butter.
Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Real Food Whole Health Fresh Bites Friday
Real Food Forager Fat Tuesday
SS&GF Slightly Indulgent Tuesday
Hearth & Soul Hop at Savoring Today