fresh and spicy squash soup.

My mom's family, the "Vlaar's", are a rowdy bunch. We always get together for a big family feast every holiday, and while there may only be 20 or so of us, it generally sounds like a small army. I'm sure many of you can relate. After years of thanksgiving dinners, Christmas dinners, Easter dinners, birthday dinners...we've started to develop a few solid traditions. Predictable is such a negative word...I prefer reliable. We can always rely on Uncle Doug to get a rousing game of Bananagrams started. We can always count on the boys sneaking off to the basement or some back room to watch football while the girls prefer to chat or go for a walk. We can always rely on Uncle Arnie to be the last one to show up (unless Joe and I are driving separate cars...because then he'll always win). And of course, we can always count on an amazing meal.

The meal itself, over the years, has also started to become somewhat reliable. Trust me...I'm not complaining! New recipes seem to need the official "Vlaar seal of approval" to make it to the next holiday, and while some have sadly failed (Uncle Arnie's almond mashed potatoes circa 1999), others have passed with flying colours. Among the current repertoire is of course "Seven-Layer Salad", "Aunt Tina's Cheesecake", the infamous "Broccoli Bake", and this "Spicy Squash Soup". It's the perfect combination of flavour, warmth and spice, and it makes the perfect addition to any holiday meal. If you're not a fan of anything too spicy, I'd definitely cut back on the ginger and the red pepper flakes. Enjoy!


Fresh and Spicy Squash Soup

- (2) tbsp vegetable oil
- (2) onions, chopped
- (2) cloves of garlic, chopped
- (1) stalk of celery, chopped
- (1/4) cup of minced ginger root
- (1/4) cup of chopped fresh cilantro
- (2) tsp ground coriander
- (1) tsp ground cumin
- (1/2) tsp each salt and pepper
- (1/4) tsp grated lemon rind
- (1/4) tsp turmeric
- (1/4) tsp red pepper flakes
- (8) cups of peeled butternut squash, cubed
- (1) tomato, chopped
- (4) cups of chicken or vegetable broth
- (1) can of coconut milk
- (1/4) cup of fresh cilantro leaves


In a large, heavy pan or Dutch oven, heat oil over medium heat. Add onions, garlic, celery, ginger root, fresh cilantro, ground coriander, cumin, salt and pepper, lemon rind, turmeric and red pepper flakes. Cook, stirring often, for 5 to 8 minutes, or until aromatic and onions are softened.

Stir in squash and tomato. Pour in broth and bring to a boil. Reduce heat to low. Cover and simmer for about 20 minutes or until squash is tender. 

 In blender or food processor, puree soup in batches until smooth. 

Return to pan and heat until steaming. Stir in coconut milk and heat through. Serve garnished with fresh cilantro. Note...I ran out of fresh cilantro half way through...oops!!!