Kashmiri & Garam Spiced Squash Soup
Image: Indian Spiced Squash Soup with Sausage. Recipe by Nicole Potenza-Denis inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account, linked below.
Kashmiri & Garam Spiced Squash Soup with Sausage
by Nicole Potenza-Denis
Floyd was a mentor and gave me the confidence to cook professionally. He taught me to cook with patience and gave me a new perspective on food and ingredients I so desperately needed.
Soups are one of my favorite things to make — ordinary and familiar flavors can easily become exotic with the right spices. Floyd’s influence in this dish comes with the addition of both Garam and Kashmiri Masalas along with ginger and garlic — part of his Holy Trinity of mirepoix.
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SERVES: 6
COOKING TIME: Prep time, 35 min. Cook time, 1hour
INGREDIENTS for the soup:
1 medium honeynut squash, quartered and deseeded
1 large sweet potato
1 medium acorn squash, halved and deseeded
4 cloves of garlic
5 plum tomatoes, quartered
1 tsp of ginger
2 medium fennel bulbs, halved and sliced
48-oz chicken or vegetable stock
1 package ground pork or 4 sweet sausage links taken out of the casing*
1 ½ Tbsp FC + B&B Garam Masala
1 tsp FC + B&B Kashmiri Masala
INGREDIENTS for the garnish:
¼ cup pepitas
½ tsp coarse sea salt
1 tsp FC + B&B Kashmiri Masala
½ tsp smoked paprika
½ tsp honey
DIRECTIONS:
On a sheet pan, roast squashes, sweet potato, garlic, and tomatoes until cooked about 35 min. Squash should appear caramelized. Set aside once done.
In a stockpot, sauté ginger and fennel until fennel is translucent.
Add roasted squashes, sweet potato, tomatoes, garlic and stock.
Simmer about 20 min., then turn off heat.
While soup is ‘resting,’ sauté sausage, drain any extra oil. Set Aside
When soup is semi-cool, blend until smooth and transfer to another pot, simmer on low heat. Add Garam and Kashmiri Masala
Prepare Garnish
In a small bowl mix pepitas with salt, spices and honey. Spread on a sheet pan and roast about 10-15 min. until lightly toasted at 300F.
To Serve: Ladle soup into a bowl and add sausage on top. Sprinkle with toasted pepitas and serve with crusty garlic bread.
