Lopez Island’s Many Magical Squash and Curry Soup

Anne and Beth have been living on a magical and special little island in the far Northwest. They send me lovely pictures from their boat, and clouds draped over further distant islands, rainbows over tall trees and their dogs. I look at their pictures and imagine life on a little island with whales and eagles living close by.

The other week after a phone call with Anne I received an e-mail that said “it was a cold and windy day…Hi Ra Just want to let you know there is a little collection of Lopez flavor on its way to you –love love Anne”. The very next day, amazed at how fast the post came, there was a heavy box with Anne’s familiar writing on it. I hefted the box up to my apartment like a child on Christmas morning. I opened up the dense box and inside was magic, all these little parts of their special island and life. There was pottery from a store they love on the island, there were apples, and shallots, and garlic, chutney, and hot sauce, and all of these amazing cornucopia of small squash from their CSA.

After unpacking the box of goodies and leaving a very excited and grateful message, I looked at the bounty and got to thinking how I could use as many of the ingredients in one dish, my own version of CHOPPED as it were, and I remembered two of my favorite soups. I thought for a bit and wondered what if I put two soups together into one, the Winter Squash Soup I wrote about here last year, and this Cauliflower Chickpea Curry from Moosewood that gets finished off with a mango chutney.

I roasted the squash, apples, shallot, and garlic with olive oil and swapped out the spices this time to be curry. Blended it all with vegetable broth, and then crowned it with sweet and tangy apple chutney. I hoped for something good and came away with something amazing! I dare say I may like it better than the original version of this soup. It tasted like what I would eat if I were sitting on a magic island with friends looking out over the ocean to distant islands as the clouds recede and a whale or eagle passed by. But better yet it made me feel like I was with my friends who are a continent away but always so close, so close in my heart.

Soupfulls of love to you,

Lopez Island’s Many Magical Squash and Curry Soup


1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered (or in the case of my box of goodies 5 shallots)
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 Tablespoons extra-virgin olive oil
Salt and pepper to taste
Curry powder to taste
4 to 5 cups vegetable broth

1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions/shallot, garlic and apples with the oil to coat. Season well with the salt, pepper, and curry powder. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes.












2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.

3. Serve soup with a Tablespoon of apple chutney if you have it for a crazy good taste bud experience.

Lead Photo By: Beth Shirk – thank you!

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11 2012

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