When the weather outside turns cold, it’s time to turn our internal heat on, bring the sun into our bellies, and nothing does that better than a big warm bowl of homemade Curried Yam, Fennel & Butternut Squash Soup. This potage is delish. Whip it up in 15 minutes, then leave it on the stove for a couple of days of heart-melting, body-warming sustenance.
Curried Yam, Fennel & Butternut Squash Soup
makes a big pot for 6 or 8
1 medium organic yam, diced, not peeled
1/2 medium organic butternut squash, diced
1 fennel bulb, chopped
1 tsp pink Himalayan sea salt (or to taste)
1 small red onion, minced
3 large cloves garlic, minced
1 large carrot, diced
1 stalk celery, diced
4 leaves blue kale, chopped in ribbons
2 tsp medium spiced curry powder
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp nanami togarashi (Japanese spice, available in specialty stores)
tiny drizzle olive oil
In a large soup pot, heat olive oil gently on medium. Stir in garlic and onions and continue stirring until translucent. Add salt and spices and mix.
Add carrot, celery and fennel and stir to mix in spices. Careful not to let it dry out. Add a splash of spring water and continue stirring.
Add yam and butternut squash, stirring to mix in spices.
Cover veggies with spring water and bring to a quick boil, then turn down to minimum and simmer until veggies are soft.
Turn off the heat and add kale ribbons. Stir and cover for a few more minutes.
Taste and adjust spices to your liking. If you like it a little thinner, add another splash of water and adjust salt.
This soup is wonderful as is, or you can blend it for a smooth consistency. It’s best on day 2, so let it sit, covered, on the stove overnight (if there’s any left!).