Soup Season

     This is the time of year for soup.  Yesterday's snow storm inspired me to whip up a batch of spicy winter squash soup.  This recipe has just enough spices to make it interesting.  It would probably appeal to those who claim to dislike spicy food.  It's that good.

Spicy Winter Squash Soup

2 tbsp. extra virgin olive oil
1 large, sweet onion, chopped (Vidalia)
3 celery ribs
4 garlic cloves, minced
1 tsp. Madras style curry powder (the red one)
1-1/2 lbs. (or one average sized) butternut squash, peeled and cut up
2 green plantains, peeled and sliced into rounds
6 cups chicken broth (vegetarians could use veggie broth)
2 springs fresh oregano or 1/2 tsp. dried
2 springs fresh sage or 1/2 tsp. dried
1/2 tsp. hot red pepper sauce (I used Goya)
salt and pepper

     I assembled the ingredients and cut up all the veggies in advance.  The only hard part about making this soup is peeling the butternut squash.  Microwaving the squash first allows for easier peeling.  Also, using a vegetable peeler rather than a knife works best.  Peel the skin until you get to the orange flesh.  After peeling, cut the squash in half and scoop out the seeds.


 
     Green plantains aren't as easy to peel as bananas.  You have to cup off both pointy ends, then make shallow cuts along the ridges of the peel.  The skin should off cleanly.



     When the ingredients are ready, heat oil, medium/low, in a large pot.  I used an 8 quart pot.  Add onion and celery.  Cover and cook about 8 minutes, stirring occasionally.  Add garlic and cook 1 minute.  Add curry powder and stir until fragrant, about 30 seconds.  Stir in squash and plantains, then broth, oregano, sage, and hot pepper sauce.  Season with salt and pepper to taste. Bring to a boil over high heat.  Reduce to low and simmer about 20 minutes, or until the vegetables are soft.  Puree for a smooth soup or mash with a potato masher for a chunkier soup.
     This soup is great before a meal of roasted chicken.  Enjoy.