Locally sourced recipe: Squash Sweet Potato Soup

SQUASH SWEET POTATO SOUP

Serves 6.

Note: Everything about this soup screams fall but the flavors will take you to the sultry south -- in India that is. Use whatever squash is readily available. Curry leaves are often available in Asian stores and occasionally at Whole Foods. The recipe uses spices from Turmeric Trail, by Raghavan Iyer (www.turmerictrail.com).

• 1 small red onion, coarsely chopped

• 3 large cloves garlic

• 1 to 2 fresh green serrano chiles, stems discarded

• 2 tbsp. canola oil

• 2 c. diced sweet potatoes

• 6 to 8 medium to large fresh curry leaves, optional (see Note)

• 2 tsp. Turmeric Trail's Madras Masala (see Note)

• 11/2 tsp. coarse kosher or sea salt

• 4 c. water or low-sodium vegetable stock

• 1/2 c. diced peeled tomatoes, including juices

• 2 tbsp. finely chopped fresh cilantro leaves and tender stems

Directions

In a food processor, pulse the onion, garlic and chiles to mince them, making sure you do not let the blades run incessantly.

Heat the oil in a Dutch oven or large saucepan over medium-high heat. Scrape the onion medley into the pan and stir-fry the mixture until light brown in color, about 5 minutes.

Pour in the water or stock and scrape the bottom to release any browned bits of onion, spices and squash, deglazing the pan. Cover the pan and lower the heat to medium, allowing the contents to simmer, stirring occasionally, until the vegetables are fork-tender, 10 to 12 minutes.

Pour in the coconut milk and stir in the tomatoes. Let them warm up, uncovered, 2 to 4 minutes.

Transfer half the pan's contents into a blender and purée the mix. Pour it into a serving bowl. Repeat with the remaining squash and liquid, adding the purée to the first batch. Ladle the soup into individual bowls and serve sprinkled with the cilantro.

Nutrition information per serving:

Calories162Fat9 gSodium433 mg

Protein3 gCholesterol0 mgDietary fiber4 g