Remember that half of a pureed butternut squash from my mac & cheese? Well, here’s the soup it grew up to be: Indian-Spiced Butternut Squash Soup
Soup is the ultimate improvisational food. I can’t resist the lure of a large soup pot on a cold day. It’s so much fun to throw in a bit of this and that, plus all my favorite veggies. Simmer, taste, and adjust the seasonings for soup perfection.
I didn’t have a whole day to devote to broth- and soup-making, so I sauteed a small onion together with a garlic clove, added an Organic Country Herb Medley bouillon cube (from Edward and Sons Trading Company) and a dash of sea salt and freshly ground pepper. Organic Country Herb Medley bouillon cubes are gluten-free, vegan, and made from yeast extract, a variety of herbs, and sea salt. When you don’t have time to make homemade broth, these bouillon cubes have a fresh, natural taste. Not like some bouillon that tastes like it should be used to season artificially-flavored potato chips.
Just as I was finishing up the soup, in true improvisational fashion, I suddenly wanted a gingery butternut squash soup. Since this soup was done cooking, the time when I should have fried fresh ginger was long past. I took out the ground ginger. Next to the ground ginger was my Indian spices, and well, an Indian-spiced butternut squash soup does sound absolutely heavenly.
So I added a generous amount of ginger and Indian chili powder, some cumin seed, galangal, and turmeric, and a pinch of garam masala. In essence, all the Indian spices on hand that were already ground. After all there’s no time for grinding and frying whole spices when as previously noted, the soup is already cooked.
Finally, I topped it all off with a garnish of fresh thyme leaves. Sure enough, simply heavenly.