SWEET CORN & BUTTERNUT SQUASH CURRY SOUP
3 ears of corn (cut off of the cob)
1 Small to medium sized butternut squash
2 small white onions
3 cloves of garlic (minced)
Sadaf Madras Curry Spice Mix
2 cups of Trader Joe’s Ginger Miso broth
Green onions (for garnish)
Truffle tremor (for garnish/ optional)
1/4 cup of heavy cream (optional)
To start, pre-heat your oven to 400 degrees.
Next, prep the squash for baking by peeling the skin, removing the seeds (Tip: use a spoon it really helps), and dice into one inch. cubes.
Place the prepared squash onto a baking pan, spray with olive oil and season with 1 tsp of Sadaf Curry Madras spice mix, Kosher salt (1tsp) and pepper (1/2 tsp). Toss together using your hands to coat the squash evenly.
place the squash into the oven and bake for 20-25 minutes, toss half way through cooking. (Tip: You will know the squash is ready when you can easily pierce it with a fork). Once the Squash is cooked, remove from the oven and set aside until needed.
Now, heat a heavy bottom pot (like a cast iron pot) on medium heat and pour in 3 Tbsp of olive oil.
Next add in your minced garlic and chopped onions and saute for 3 minutes on medium heat. Then bump up the heat to medium-high and saute for another 5 minutes. (You want the onions to be soft and have some color at this point).
Next, add in the corn kernels and saute on medium heat for 5 minutes.
Now, add in the roasted squash, 2 cups of miso ginger broth and 1/2 tsp of Sadaf Curry Madras spice mix. Bring mixture to a boil (at medium-high heat), cover and simmer (depending on your stove top anywhere between med-low to low heat) for five minutes.
Next, remove the lid and let it cool down for 10 minutes before blending.
Once cooled, carefully blend until the consistency is smooth and silky.
Now, (if adding cream) return the soup into the pot and add in 1/4 cup of heavy cream, mix to blend.
Serve in bowls and top with sliced green onions and (optional) truffle tremor.