It was clean out my pantry day and I have had a butternut squash rolling around on the floor for about 2 months. This squash for me is comfort food as my mom used to roast it and serve it simple with shaved parmesan, salt & cracked pepper on days other than Holidays. Oh and a little butter drizzle on top. I was feeling like some comfort food so I decided it was time to use up the squash before the squash grew legs and ran away. While roasting I started sorting through 2 shelves of canned items. Way at the back of one shelf I found a jar of Tamarind Chutney. I love tamarind and practically inhale it whenever we go for Indian food. Only thing is this jar had well expired. Never deterred I opened the jar and sampled. About 3 tablespoons of samples later I decided it was safe to eat and so damn delicious I couldn’t stop eating it. And a little spicy as it was messing up my taste buds.
I pulled out the squash from the oven only to find it’s slightly over roasted and a little to soft. I chalk this up to being in my pantry for 2 months and quickly decide to make soup instead. Rough chop your onion, carrots and garlic as it’s all going to get pureed anyways. Toss them in with some olive oil and cook until just lightly softened. You could add chopped uncooked squash in with the onions and carrots if you don’t feel like roasting your squash first. The roasting however did impart a great flavour.
Important to note while the tamarind chutney is spicy, well when you eat it right out of the bottle, it is not overpowering in the soup but yet adds a subtle hint of heat and incredible depth of flavour. We have a 16 yr old German Student living with us right now who does not like spicy food. She gave me two thumbs up on and loved the soup indicating it was not very spicy at all. We added in some more tamarind chutney right into our soup bowls. Seriously could inhale that stuff and it’s my new favourite condiment. Watch for it in everything (ha ha just kidding).
A simple soup for busy nights or cold days.
- 1 onion, chopped
- 2 carrots, peeled & chopped
- 3 garlic cloves, peeled & chopped
- 1 tbsp olive oil
- 4 cups stock
- 4 cups cooked butternut squash
- 2 tbsp tamarind chutney
- Salt & pepper
- ½ can coconut milk
- Heat large pot over medium high heat.
- Add olive oil, onion and carrots. Saute for a few minutes and then add your garlic. Cook until vegetables start to soften.
- Add stock and bring to a boil.
- Drop to a simmer, add cooked squash, tamarind and a pinch of salt & pepper. Cook another 5 minutes.
- Stir in coconut milk and remove from heat.
- Puree soup in blender or with hand immersion blender. Reheat if needed.
- Sprinkle on some chopped cilantro and serve while hot.