Having a stomach bug followed by immense tragedy kind of sticks a fork, as it were, in food preparation. Other than the occasional piece of toast I didn’t really eat for several days again after our loss, but when I did get hungry again I just wanted soup.
Meanwhile, the food here was piling up. More than 20 spaghetti squashes, and several pumpkins, not to mention tomatillos were still ripening in the garden. My husband, daughter and niece came home from our last week of CSA with tons of veggies, followed immediately by an order from Azure Standard, placed long before we knew that we would not be hungry. And my lovely friend brought a half bushel of apples over. Add to that the food already here that had been uneaten for almost a week, plus the overflow of generosity that was emanating from my sister’s, and there was no way I could justify anything like take out.
I was in the process of turning roaster chicken into chicken broth in my crock pot that will become Chicken Soup with Rice for Sunday dinner. The kids were with their Dad, and chicken rice soup is something we would only eat with them, so instead I turned to the the piles of butternut squash and sweet potatoes and onions we had brought home from New York, and started googling. And there wasn’t quite the thing. But a few ideas from other recipes and some of me just tossing things into a pot later, and what came out was all the right parts of dense, spicy, tangy, creamy, slightly sweet and warm in one. Cheap, healthy and filling too. But importantly it was comforting. There’s just something about soup that fills in not just on cold days but also in moments where you need to feel warm in your soul.
I roasted a butternut squash in the oven and then began to cut up onions and garlic, sauteeing them in olive oil. I then added a largeish sweet potato in chunks and a quart of chicken broth. Once that had cooked for a while, and the potatoes were tender, I scooped in the roasted squash, added 2 tablespoons of red curry, salt, a can of coconut milk, cilantro and a generous teaspoon of lime juice. I had no idea how this was all going to come out.
I cooked it all together for a few more minutes and spooned it into my bowl. I suppose I could have pureed the whole thing, but I liked the chunks of sweet potatoes swirling in the orange soup. I topped it with more lime juice, which added brightness and depth, some chives and then proceeded to eat more than my fair share. This is a meal you could serve to company or just eat in bed with a book and a cup of tea on the side, very carefully, as I did.
And then…I felt better. For the first time in days, almost myself. And then the sun came out, and Eli brought me tea.
Saturday Comfort Soup
1 medium butternut squash, halved and seeded
1 large sweet potato, chopped into spoon-sized chunks
3 onions, diced
2-4 cloves garlic, depending on the size
2-3 teaspoons red curry paste
1 can full-fat coconut milk
1 quart of chicken or vegetable broth
2 teaspoons fish sauce
1 teaspoon salt
1 teaspoon cilantro
Lime juice, to taste and more for topping each bowl
Oil a baking sheet and roast the butternut squash, face down until fork tender, about 25 minutes at 350 degrees F.
Meanwhile, saute the onion and garlic until soft. Add the broth and sweet potato and cook until tender. Add the fish sauce, salt, coconut milk, cilantro, curry paste and lime juice and let cook another 5 minutes or so.
Serve with a sprinkle of chives and a little lime juice for extra flavor. The good feeling that will spread through your belly comes free with the food.