Hearty Hold-Me-Now Squash Soup

Serve in this soup in a hug mug and enjoy on cold nights. There’s enough for two or three, but sharing is always optional.

Serves 2 to 3

half a squash (small), about 4 cups peeled and diced
two cups of broth
4 teaspoons of non-fat plain yoghurt
1 tablespoon of curry powder
1 large onion, chopped
4 cloves of garlic, finely chopped
3 stalks of celery, chopped
salt and pepper
olive oil
sprig of parsley or chopped spring onions (for garnish, if you’re into fancy)

1 Boil squash in water seasoned with a pinch of salt and pepper. Drain the liquid and set two cups of broth aside. (You can also roast the squash). Transfer squash into a bowl and mash it. (I like chunky soups, but you can also puree the squash for smoother consistency.)

2 Using low heat, sauté onion, garlic, and celery in oil. Add the curry powder. Sauté until the curry releases its oil and aroma.

3 Add the broth, squash puree, and cinnamon, then let the soup simmer for five to seven minutes. Season to taste. Remove from heat and add the yogurt. Garnish.

Tip: For creamier soup, substitute with half a cup of full-cream milk. Do not remove from heat but simmer for five minutes. Make sure the soup doesn’t boil.

Photography by Bubuy Balangue

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