This flavor-packed puree isn’t just good for you: It’s based on a recipe from the Algonquin Hotel in New York City, where writers of the 1920s hung out at their famed round table, trading quips.
Algonquin Squash Soup
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 pear or apple, peeled, cored
- 1 stalk celery, diced
- 8 cups chicken or vegetable broth
- 3 cups butternut squash, cubed
- 1 russet potato, cut in pieces
- 1 head cauliflower, cut into florets
- 2 teaspoons (or more) sweet curry powder
- Sour cream and parsley for garnish (optional)
Saute onion, celery and chopped pear/apple in the olive oil over medium heat for 4 minutes.
Add curry powder and stir for 1 minute.
Pour in 6 cups broth and bring to a boil.
Add squash, potato and cauliflower.
Bring back to boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are soft.
Puree while hot with a hand-held immersion blender (preferred) or cool slightly and puree in batches in a blender.
Reheat. Thin if desired with more broth, up to 2 cups.
Season to taste with salt and pepper.
Garnish with sour cream and parsley.
- You can buy bags of cut butternut squash at Trader Joe’s and Target in the fresh produce section.
- You can roast both the squash and the cauliflower in the oven at 400 degrees until soft for a slightly sweeter flavor, but that’s not required.
- Don’t be afraid to be liberal with the curry powder. If you want more spice, you can also add cayenne.
- Experiment with other winter squash. This soup is a rich pumpkin color; other squashes may result in different hues.
- This recipe doubles easily if you have a big enough soup pot.
Sarah Jackson is the editor of Good Age. Her former food editor and mentor Melanie Munk gave her the recipe and always loved to share the story behind it.