We’ve got a seasonal squash soup sensation from Dr David Perlmutter’s The Grain Brain Cookbook that’s the perfect remedy for a chilly day! This delicious and warming soup serves 6 and may be made ahead of time and stored, covered and refrigerated, for up to 3 days, or frozen for up to 2 months.
2 medium squash, peeled, halved, seeded, and cubed
115 g (4 oz) shallots, peeled and chopped
1 teaspoon grated ginger root
1 teaspoon finely chopped fresh green chilli
1⁄2 teaspoon curry powder
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cardamom
Salt and white pepper
1.2 liters (2 pints) chicken stock (low-sodium if desired)
2 tablespoons double cream, optional
1 tablespoon finely chopped chives or flat-leaf parsley, optional
Combine the squash cubes, shallots, and ginger in a steamer over boiling water. Cover for about 15 minutes or until the squash is very tender.
Transfer the mixture to a food processor- this may have to be done in batches. As the squash is puréed smooth, transfer it to a large saucepan.
Then add the chilli, curry powder, nutmeg, cinnamon, and cardamom to the pan along with salt and pepper to taste.
Follow with the chicken stock and place over medium-high heat. Bring to a simmer for about 20 minutes or until the flavours have blended.
Serve your squash soup hot, garnished with a few dots of double cream and a sprinkle of chopped chives or flat-leaf parsley.