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Curried Butternut Squash Soup with Kale

Curried Butternut Squash Soup with Kale

This simple curried soup, pairing sweet butternut squash with hearty kale, is one of Pierre Tham’s all-time favorites.

  • Makes
    4 servings
  • Rating

"This soup is one of my all-time favorites. It's simple, beautiful and full of flavor. It also happens to be vegan. The optional fonio crisps add a lovely texture."


Recipe from "The Fonio Cookbook: An Ancient Grain Rediscovered," by Pierre Thiam (Lake Isle Press, 2019). Photo by Adam Bartos

Ingredients

  • Kosher salt

  • 1

    cup peeled and diced butternut squash

  • 1

    tablespoon olive oil

  • 2½

    cups coarsely chopped portobello mushrooms

  • 1

    onion, thinly sliced (about 1 cup)

  • 1

    baking potato, peeled and diced (about 1 cup)

  • 1

    tablespoon kosher salt, plus more if needed

  • 1

    teaspoon freshly ground black pepper

  • 1

    tablespoon red curry powder

  • Pinch of red chili flakes

  • 1

    quart vegetable broth

  • 1

    bunch kale, stemmed and cut crosswise into 1-inch ribbons (about 4 cups)

  • 2

    tablespoons lemon juice

  • 1

    cup cooked fonio

  • ¼

    cup Fonio Crisps

  • ½

    cup chopped fresh cilantro

Step 1

Make an ice bath by filling a large bowl with ice and cold water. Bring a large pot of salted water to a boil. Blanch the diced butternut squash for about 3 minutes, until just soft but still mostly firm. Using a perforated spoon or sieve, remove the squash from the water and plunge into the ice bath to quickly stop the cooking. When it’s cool, drain the squash and set aside.

Step 2

Heat 1 tablespoon of the oil in a large pot over medium-high heat until shimmering. Add the mushroom, onions, and potatoes and season with salt and pepper. Cook, stirring, until the mushrooms and onions are softened, about 2 minutes. Add the curry powder and chili flakes and cook, stirring, until fragrant, about 30 seconds.

Step 3

Add the broth, adjust the heat to maintain an active boil, and cook for about 10 minutes, until the potatoes are cooked through. Add the kale and stir until it has wilted, about 2 minutes more. Stir in the lemon juice and season with salt and pepper. Let cool slightly.

Step 4

Working in batches if necessary, transfer the soup to a blender and blend until smooth. Strain, if desired. Return to the pot and keep warm.

Step 5

To serve, divide the cooked fonio among the four bowls. Add the butternut squash, saving a few tablespoons for garnish. Pour the soup into the bowls and top with the reserved butternut squash, fonio crisps, and cilantro.

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