Curried Butternut Squash Soup

INGREDIENTS
1 medium butternut squash, peeled and chopped
1 large russet potato, peeled and chopped
1 medium spanish onion, chopped
1 1/2 inches ginger, minced
3-4 garlic cloves, minced
1T extra virgin olive oil
1T hot madras curry powder
1/2 T tumeric
1 bay leaf
6-8 cups filtered water
small pinch grey salt or sea salt
freshly ground black pepper to taste

RECIPE
Peel and seed your butternut squash.  My preferred method is to use a chef's knife to remove about 1/4 inch off each end of the squash, set it on the now flat large end and slice it in half lengthwise.  Remove the seeds and stringy pith then slice each length in half cross-wise.  Use a peeler or paring knife to remove the skin, then chop into 1/2 inch pieces.  Peel and chop the potato into 1/2 inch cubes.

Place the chopped squash and potato into a dutch oven or heavy stock pot and cover with water to about 2 inches above the vegetables.  Bring to a rolling boil on high heat and immediately move to strain and set aside. (See roasted vegetable variation below.  The process fits into the recipe right here)

Bring the stock pot back to temperature over medium heat.  Add a tablespoon of extra virgin olive oil and your onion to the pot, adjusting the heat to allow the onions to cook gently and slightly caramelize. Once the onions have caramelized, add the bay leaf and dried spices.  Stir through to coat the onion well with the spices adding a slight bit more oil if necessary. Add the ginger and garlic. Continue to allow the onions to cook in the curry spices for another couple of minutes.  Add the  squash and potato and combine thoroughly with spiced onions.  Season with a small pinch of salt and freshly ground black pepper.

Cover with water, about 1 inch above the level of the vegetables and bring to a boil over medium heat.  Reduce the heat and simmer for 15-20 minutes, allowing the spices to meld.

Allow the soup to slightly cool.  For a wonderful consistency, puree 1/2 -3/4 of the soup in a blender being very cautious with the hot liquid.  Fill the blender only half way and hold the lid down with a dish towel during each blend.  Set aside in a heat proof bowl until you have pureed half or more of the soup.  Return the pureed soup to the pot and mix through.

OPTIONAL GARNISHES

Hot mustard and fresh tomato chutney (2T yellow or black mustard seeds heated in 3T canola oil until they begin to pop; 1/2 cup fresh tomato, chopped; 1/4 chives, chopped; 1/4 cilantro chopped.  Mix together)

Yogurt with coriander seeds and lemon  (1/2 cup plain yogurt, strained through cheesecloth to remove water;  1T whole coriander seed, freshly crushed; zest and juice from 1/2 lemon; 1/2 T honey)

VARIATIONS
Roasted vegetables.  Preheat your oven to 450.  Spread the briefly boiled squash and potato onto a cooking sheet and coat lightly with extra virgin olive oil.  Add a pinch of grey salt and freshly ground black pepper to taste.  Combine to cover and roast for 20-25 minutes or until the vegetables are slightly caramelized.  Add to the onion/curry mixture and continue the recipe as described and omit adding additional salt and pepper.