Curried Squash Soup

I've been postponing winter squash because I figure I'll be eating it all winter and I have been wanting to stretch out the summer veggies as long as possible. But I can't deny that squash is most definitely in season, filling the tables at the farmers market. This recipe calls for butternut, but you could substitute just about any type of winter squash. Those with smoother textures are best. The silken tofu called for is entirely optional--I use it when I want to add some extra protein and substance to the soup; it disappears completely. This freezes nicely if you leave out the yogurt--you can add it upon thawing and reheating.

1 large butternut squash
1-2 tsp olive oil
1 large onion, chopped
6-8 cloves garlic, minced
1 Tbsp grated or minced fresh ginger
1-2 Tbsp ground cumin
2-3 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground turmeric
½ - 1 tsp ground nutmeg
½ tsp ground cayenne
½ tsp freshly ground black pepper
2 tsp salt
1 14-ounce package silken tofu (optional)
2-4 cups water
1 cup plain yogurt, plus more for topping if desired
1-2 tsp garam masala for topping (optional)

Cut the squash in half the long way and remove the seeds and strings. You can roast it, steam it, or pressure cook it. To roast, place the squash halves face down in roasting pan with about half an inch of water in the bottom. Cook for 45-60 minutes at 425°, until tender. To steam, cut into large chunks, then steam in a large pot for about 30 minutes, until the squash is tender when pierced with a fork. Or, pressure cook for about 12 minutes on high pressure. Allow the squash to cool.

Heat the olive oil in a soup pot over medium-high heat. Add the garlic and onions and sauté until the onions are soft and translucent, about 6-7 minutes. Add the ginger, cumin, coriander, cinnamon, cardamom, turmeric, nutmeg, cayenne, black pepper, and salt, and continue to cook, stirring constantly, for 2-3 minutes to roast the spices. Remove from heat.

When the squash is cooked and has cooled enough to handle, scoop the flesh out of the skin and place it in bowl with the tofu (if using) and the garlic and onion mixture. Use a food processor to blend these until smooth, adding water to thin the mixture. If you steamed or pressure cooked the squash, you can use the water from the pot for this purpose. You may need to process the soup in batches.

Return the blended soup to the pot and add more water if necessary to reach the desired consistency. It should be fairly thick.

Return the pot to the stove and heat the soup through. Remove from the heat and fold in the yogurt, combining thoroughly (it is important to add the yogurt right at the end to avoid curdling).

Serve hot. If desired, top with an additional dollop of yogurt or a sprinkling of garam masala.

Serves 4-6.