Slighty Spicy Squash Soup
It's the season of soup.
When I can feel the wind actually blowing through my closed window (thanks landlord for the complete lack of storm windows...), all I want to do is is get cozy with (five) blankets and a bowl of warm soup. And also to move to a place where the wind is more tropical and less polar vortex.
I created my soup around the Winter Squash Soup recipe in my Vitamix cookbook, but with my own twist (more like: I didn't have any brandy, so...that wasn't happening). I wanted to try added some spice to the soup to see what that would be like with the Kobocha squash, and I ended up with some squash soup with a kick! The spice is mild, and is complimented with a nice spoonful of crème fraîche and a sprinkle of pepitas.
Crème fraîche. My newest discovery and latest obsession. Like...I find reasons to bring it up in conversation. It's just too good.
Crème fraîche is similar to sour cream, but with twice the amount of butterfat in it. Result? A super creamy, tart, full flavor that really can only be described as heavenly. It has low acidity (no separation) and melts nicely when heated up. It's also super versatile in both sweet and savory dishes. I know you can create your own, but Vermont Creamery makes a perfect Crème fraîche, so that's my time-saving, favorite way to go.
Want to know more? Here are 9 things to know about Crème fraîche!
I'm fangirling really hard here, but seriously... this stuff is going to make you wonder why you ever bought or consumed sour cream. Because it is the obvious winner.
Oh, and I added a little Turmeric Paste (from my Golden Milk recipe). It's soup season, but it's also sick season. So, whenever possible, I try to incorporate little immune boosts in my recipes all winter -- just for good measure!
- 1.5 LBS of Kabocha Squash, cut into 1" pieces
- 2 CUPS Vegetable Broth
- 1 CUP Water
- 1 Medium Onion, roughly chopped
- 2 Cloves of Garlic, peeled & halved
- 1 TBSP Olive Oil
- 2 TSP Paprika
- 1 TBSP Cumin
- 1 TSP Chili Powder
- 2 TSP Black pepper
- 2 TSP of Turmeric Paste (Optional)
- 1 TSP Salt
- Couple pinches of Crushed Red Pepper Flakes
- Pepitas (Pumpkin/Squash seeds)
- Crème Fraîche
- Saute olive oil and onions in large pot over medium-high heat for 3-5 minutes
- Stir in garlic, paprika, cumin, chili powder, turmeric paste, and red pepper flakes
- Add squash, broth, and water
- Bring to a simmer, cover and reduce heat to medium-low
- Cook for 20 min (or until squash is tender)
- Remove from heat and let cool for 30 minutes
- When cooled, place mixture into blender and blend until smooth
- Pour back into pot and heat over medium heat for 5 minutes
- Top with Crème Fraîche and Pepitas