It's cold and rainy here, and I am home alone for the weekend. Though there are higher priorities on my to-do list, I've been itching to make butternut squash soup for a while. With New Haven Restaurant Week looming next week, which means I'll be working double shifts every day from Sunday to Thursday at L'Orcio, and then the half-marathon in Richmond next Saturday, the weather just seemed to confirm that today is the day for soup.
This is not a food blog, and I am not nearly consistent or accomplished enough as a cook to highlight the dishes that I lovingly, if clumsily attempt. BUT, this particular recipe turned out to be pretty delicious, and makes for a pretty picture, too, so I thought I'd share.
More importantly, it gives me a chance to talk a little bit about CitySeed, the New Haven organization I have been volunteering with for the past several weeks. CitySeed's mission is "to engage the community in growing an equitable, local food system that promotes economic development, community development and sustainable agriculture." They run five weekly farmers' markets around the city and run programs to increase access of New Haven residents to fresh, local food. I've been helping them sell artisanal bread at their Wednesday downtown farmers' market and to implement a food access survey.
This Butternut Squash-Peanut Soup, (which I modified slightly, because I can't seem to stick to a recipe without putting in my own two cents), came from the bilingual cookbook that CitySeed created, called New Haven Cooks/Cocina New Haven, which features recipes submitted by New Haven residents, and which is being distributed for free to low-income residents in exchange for completion of the food access survey, and will also be sold to raise funds for CitySeed's programs.
It has been a great experience to get to know the CitySeed staff and volunteers and some local farmers and to begin to get involved in the vibrant and growing food movement in Connecticut. I love being around people who are so passionate about supporting small farmers and helping to improve access to fresh food. It helps me a lot as I try to figure out how I can best contribute to this movement. And unexpectedly, though perhaps not surprisingly, I have begun to get to know my own home state for the first time; I feel far more connected to Connecticut (ha!) than ever.
Okay, without further ado:
Peanut and Butternut Squash Soup*
1 medium butternut squash, peeled, halved lengthwise, seeds removed
1 1/2 Tbsp. vegetable oil
1 cup onion, chopped
6 cloves garlic, minced
1/2 tsp. salt
3/4 tsp. cumin, ground
3/4 tsp. coriander, ground
3/4 tsp. curry powder
1/2 tsp. cinnamon
4 cups vegetable broth
1 1/2 cups water
1 can cannelini, garbanzo, or other beans, drained
3/4 cup natural peanut butter, chunky or creamy
2 Tbsp. tomato paste
1/2 tsp. crushed red pepper flakes
1/4 cups fresh cilantro, chopped
1/4 cup squash seeds
1. Preheat oven to 400 degrees Fahrenheit. Place two halves of squash facedown on a baking sheet in about 1/2 inch of water. Place on a middle rack and roast for about 35 minutes, until tender but not too soft.
2. Remove squash from oven and cut into 1-inch cubes.
3. Heat vegetable oil in large pot over medium-high heat. Add onions, garlic, cumin, coriander, salt, curry powder, and cinammon. Cook for 5 minutes or until onion is translucent, stirring to coat with spices and to prevent garlic from burning.
4. Add broth, water, beans, peanut butter, tomato paste, and pepper flakes; stir well. Cover the pot and bring soup to a boil. Reduce and simmer.
5. Scoop out about half of the soup, equal parts vegetables and liquid, and transfer to a blender. Puree and then pour back into the pot.
6. Simmer for five more minutes, uncovered. Meanwhile, heat a small cast iron frying pan over medium heat. Add rinsed butternut squash seeds. Allow water to evaporate; sprinkle with salt and curry powder and toast, stirring frequently, until dry, crunchy, and browned.
7. Ladle soup into bowls. Top with chopped fresh cilantro and toasted squash seeds. Dip some fresh bread into it, if you have some. I've been eating it with slices of Asiago boule, which is one of the loaves we sell at the CitySeed stand.
*This recipe is a modified version of "Peanut and Butternut Squash Soup" found in New Haven Cooks/Cocina New Haven, A Project of CitySeed, Developed by Tagan Engel
