Here’s a sophisticated soup with a sweet, ever so slightly spicy flavor. Serves 4.
1/2 large butternut squash
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
1/2 medium onion, peeled and diced
1/2 teaspoon minced garlic
1/3 cup orange juice
2 1/2 cups chicken or vegetable stock
1/2 teaspoon dried coriander
3/4 teaspoon curry powder
1/8 tsp. cayenne, more to taste, optional
Salt and pepper to taste
1/3 cup cream or half and half
1 gram kief
Use a large chef’s knife to cut squash in half. Use a spoon to scoop out seeds and a vegetable peeler to peel off the outer yellow layer of the squash. Cut peeled squash into 1-inch chunks. Heat butter and olive oil in a large stock pot over medium-high heat. Add onions and garlic and sauté for 1 minute. Add cubed squash and cook, stirring frequently, for 3 minutes. Add orange juice and then stir and cook for another 2 minutes. Stir in stock, coriander, curry powder, and cayenne. Stir to blend and season to taste with salt and pepper. Bring mixture to a boil, lower heat, cover and simmer for about 45 minutes, stirring occasionally or until squash is very tender. Remove from heat. Use an immersion blender to puree the soup. Alternatively transfer soup, in batches, to a blender or food processor to puree.
In a small saucepan, stir kief in cream or half and half over low heat until mixed and dissolved. Whisk cream into heated pureed soup in a slow steady stream. Serve immediately.