Nirvana in a Bowl / Silky Squash Soup with Vanilla
November 15, 2012 § 30 Comments
“Nirvana in a Bowl”
One Butternut Squash & a trip to the Yucatan Peninsula are the main ingredients for this soup recipe.
One was left languishing on my kitchen counter after a photo shoot, the other was where I secreted off to, to do some personal languishing…a geographical place I love for all that it is. No phones, no television, no blogging…nada. Beaches, hammocks on porches, intriguing & delicious New World food combinations, & quiet, absolute quiet except for the soft swish of palm trees & waves.
All this Nirvana was punctuated by eating, which for me is nirvana. One night my friend, Terry, and I went to a small beach restaurant, “Tabanos”, in Tulum where we encountered some very sublime culinary combinations. Very-not-touristy dishes using traditional ingredients in some very surprising ways.
This is their menu board. I wanted to order everything. We tried!
The first sopa/soup on the menu I ordered. Creamy soup with tomatoes & papaya and the very unexpected addition of vanilla extract. Nirvana in a bowl!
Here is my recipe inspired by the above using my re-discovered Butternut Squash & pure Mexican Vanilla extract.
Silky Squash Soup with Vanilla:
1 Winter Squash, 2 garlic cloves, 1 onion, 3 carrots – peeled & cut into large pieces
2 teaspoons ground cumin, sea salt & black pepper, olive oil
3 tbsps Kerrygold butter (or any other good quality butter), 1 quart chicken stock
1 cup Lite Coconut Milk, I cup plain Greek yogurt
2 tablespoons pure Mexican Vanilla Extract
Spread vegetables out on a baking sheet lined with parchment, sprinkle ground cumin, salt & black pepper over all, drizzle with olive oil & toss. Roast in a 400 degree oven for about 30 minutes until vegs are softened.
Melt butter in a stock pot. Add roasted vegetables & chicken stock. Bring to a boil & simmer 3o minutes. Let cool for 30 minutes.
Put soup into a blender (work in batches if necessary) and blend until silky & smooth. Return to pan. Reheat on low & stir in coconut milk & yogurt until well blended.
Right before serving add a generous splash of pure Vanilla extract. Stir and serve soup hot with some crusty bread. Pure, high quality Mexican Vanilla extract is not inexpensive, but a little goes a long way. It adds a hint of creamy, spicy & sweet to make this one bueno soup.
Back in Nashville, very wintry & a bit gloomy. I made this soup. Wouter & I had it for a late lunch. Things were much brighter and cozy…the creaminess without cream, the warm vanilla aroma… Nirvana in a bowl.
Both Butternut Squash & Vanilla are New World foods indigenous to Mexico. If you do not have or cannot find Mexican pure vanilla extract then use whatever you have. There are good quality Mexican vanilla extracts readily available online from King Arthur Flour & Williams Sonoma among many other sites.
This is a perfect soup to start off a Thanksgiving dinner. Leftover soup just gets better.
When in doubt…eat soup.