What do we do with 15 pounds of squash? It had seemed like such a good idea at the time. Fresh squash from the local producer, chock full of vitamins and minerals, and low in calories. But now we had to start to use that squash. Giving it away was not an option, because all the neighbors had plenty of fall vegetables, too. Luckily, we found this recipe.
Not only did this make a dent in our oversupply of squash, this allowed us to make use of that strange root vegetable, celeriac, which we had also received from the farm. Finally, the last of the farm sweet potatoes went into the mix. Truly, this recipe was waiting to be made. As an added bonus, one of us got to use the immersion blender, which is the closest either of us will ever get to tending bar! The recipe comes from Dreena Burton, author of four vegan cookbooks, on the Food Network website. Here’s the link. Ms. Burton’s home website is also a great source for other vegetable recipes.
One other happy discovery from this recipe is the technique of pan roasting the vegetables before making the soup. This is extremely helpful, because it made peeling both the squash and celeriac ridiculously easy!
We ruined the completely vegan aspect of this recipe by using chicken stock instead of vegetable stock, but we liked how the former enhanced the flavor of the soup. We cut back on the coconut milk, and used light instead of the regular coconut milk Ms. Burton recommended. For the curry powder, we used Penzeys’ sweet curry powder. If the seeds in the final product are unappealing, you may want to strain the seeds out before serving. Finally, you may need to add more or less liquid to achieve the soup consistency you desire; we recommend adding the liquids one cup at a time until you get what you like!