I was feeling nostalgic about the Northeast and that conjured up thoughts of chowder and bisques with coastal seafood. Growing up in an Indian household, we did not eat these classic New England cuisines but they so closely tied to the east coast that it came up in my mind with nostalgia. Cauliflower is a versatile food. I often make cauliflower mash, so I thought about a cauliflower chowder. I included some Indian spices to merge it with my heritage and give it more complexity. And since it is spring, chanterelles have shown up at the market. The earthy but mild peppery taste works well with Indian spices. The result was creamy, flavorful and satisfying.
So it is October. But in this 90-100 degree weather and unusual humidity you would never guess it is fall. For me fall in the northeast means leaves turning from green to bright yellow, red and orange. Fall means crisp air, fall fashion, hot apple cider, decorating pumpkins and eating squash. I may be in shorts and a tank, but squash is abundant. And despite the weather, I felt like a fall meal – soup and biscuits…my way. Gluten free, dairy free, spiced and satisfying. Curried pumpkin coconut soup with gluten-free delicata squash biscuits. I would eat this any day of the year.
My family is sick and I am starting to feel a tickle in my throat so I thought it was time for soup. There is nothing more warming and comforting than a curried spicy butternut squash soup. But there is so much more that this versatile squash can be used for.
Every winter our CSA box is loaded with butternut squash. A squash related to pumpkin, low in calories (45 calories per 100 grams or about 1 cup) loaded with poly-phenolic anti-oxidants, vitamins A and B (folates, riboflavin, niacin, B-6, etc), minerals (iron, zinc, copper, calcium, potassium, phosphorus) and dietary fiber.