Reason number 234 why I’m glad I don’t own the bakery anymore: lunch. Also soup.
Soup. The very thing that made my blood boil for two years. All Stantecers (<3) reading this right now are possibly laughing. They know all to well how I despised making soup every morning to serve for lunch at the cafe. Specifically, to serve to Stantecers. These people love soup. Like, love it in a super weird, how does anyone like soup SO MUCH every single day way. HOW?
Everyday they would ask me what I was making the next day and I would firmly tell them I had no idea and to stop asking. Why I hated it exactly is beyond me. I literally have no legitimate reason. I had the time, I had the space, I had the customers who would run over at 11:45 to buy it. We sold out almost everyday and on most days, if you showed up at even 1:00pm or later, you were out of luck.
Perhaps it was because I never got to eat any of the soup or because I had to make things I didn’t fancy eating. Maybe it was because I hated having to do the shopping for the ingredients or maybe it was the simple fact that I had to do it, not that I particularly had an interest in cooking that day. All things that come with owning a cafe. So basically, I shouldn’t have owned one. And now I don’t.
Now, I’m making this curried buttercup squash soup- creamy, dreamy, spicy soup for myself. And my husband and mother. But mostly for me. I get to eat as much as I want, I get to make it when I feel like making it and I get to eat it without being interrupted 100,000 times to serve someone else. I eat it with rice or buttery sourdough, I eat it next to my wide open patio doors, in peace and quiet and sometimes with a hard cider. I eat it with fond memories of lovingly telling my customers to bugger off and them laughing, then demanding soup.
Beautiful, wonderful Stantecers, I miss you. This recipe is for you. Go make your own bloody soup.
Don’t forget to follow me on instagram and if you make a recipe, tag your photo #thepretendbaker so I can see what you’re whipping up!
- 1 medium buttercup squash, halved and seeded
- 2 TBSP butter or coconut oil
- 1 large sweet onion, minced
- 4 cloves of garlic, minced
- 1 thumb of ginger, peeled and minced
- 1 TBSP high quality curry powder
- ¼ tsp cayenne pepper - optional
- ½ tsp ground cinnamon
- 2-3 cups of water or vegetable broth
- 1 cup heavy cream, half n half or full fat coconut milk
- 2-3 TBSP brown sugar or coconut sugar
- 1 TBSP apple cider vinegar
- salt and pepper, to taste
- Preheat oven to 400F
- Place squash halves, cut side down on a baking sheet and roast for 45-60 minutes or until fork tender. Allow to cool until easy to handle.
- Meanwhile, melt butter or oil in a deep pot over medium-high heat.
- Add onion, a generous pinch of salt and cook, stirring often until soft, about 5-8 minutes.
- Reduce heat to medium.
- Add ginger and cook for 2 minutes.
- Add garlic, all spices and more salt and pepper.
- Cook, stirring constantly until garlic and spices are fragrant, about 1 minute.
- Add broth or water, flesh of the squash (removed from the skin) and bring to a boil.
- Remove from heat and blend soup completely either in a blender or with a hand mixer.
- Stir in cream, sugar, additional salt, pepper and apple cider vinegar.
- Taste, adjust seasoning to taste.
- Eat warm with extra cream or coconut milk, sprinkles of cinnamon and plenty of bread or rice.
Leftovers will keep in the fridge for up to 5 days.
Use extra salt if using water instead of broth.
A squeeze of lime works in place of the vinegar if you don't have any.