At mi casa, Daddy is the king of the kitchen. He loves to experiment with new rubs, flavors and recipes that, I honestly believe, he was a five-star chef in his past life. He takes cooking seriously (too seriously at times!) that he measures his ingredients with precision and cooks his meat with a hawk-eye focus on the cooking temperature.
Mommy, on the other hand, takes a different approach. Not that I don't try, I just have a natural way of overcooking meat or getting flavors either too bland or too salty. Part of my problem is that I don't follow rules too well and tend to put my own spin to proven-and-tested recipes, eyeballing ingredients instead of measuring and taking the liberty to replace ingredients when they are not readily available in the pantry.
Thankfully, because Daddy is a good cook, Ariana and I often get spoiled of home cooking that uses fresh and real ingredients. With butternut squash in season for fall, Daddy's butternut squash soup recipe offers a delicious seasonal flavor but with a little bit of Asian twist as it also has a curry flavor and a bit of sweetness, mostly from grounded honey cashew nuts.
3 Tbsp Olive Oil
1 Large Butternut Squash
2 Tsp Coriander
1 Clove Garlic
1 Small Ginger
1 Large Finely Chopped Onion
1 Cup Coconut Milk
5 Cups of Chicken Stock
1 Tsp Curry Powder
Ground black pepper
1 Tsp Turmeric
1 Cup of Roasted Honey Cashew Nuts
Heat up the olive oil in a stockpot. Stir in onions and add cashew nuts, stirring until cashew nuts are browned and onions are translucent. Toss in garlic into mix, and then add squash, ginger, turmeric, coriander, curry powder and chicken stock. Season the broth with salt and pepper, and bring the stock to a simmer.
Once the broth is simmered, reduce the heat to low and cover the pot to allow the soup to cook further until squash is tender. Generally, you'd need about 20 to 25 minutes to get the squash tender. Set aside the soup and let it cool.
Once the soup is no longer hot, puree in a blender until smooth. Return the soup to the pot and add coconut milk. Cook over low heat with the pot cover on for about 15 to 20 minutes, or until the soup gets into a thick consistency. If it's too thick to your liking, thin it out by adding more broth or coconut milk.
This soup truly evokes the scents and flavors of autumn, and is just the right prescription to a cool fall day. Do you have a fall dish that you love fixing for the season? Share your recipes with us.