Roasted Curried Butternut Walnut Soup with Spicy Cheese Straws

uickly browsing through my recipe categories, you will realize that I am not much of a soup person. There are very few kinds, actually only a couple, that I would even allow myself to taste and that too made at specific places or by specific people. This soup is one of them. My first encounter with butternut squash was aboard a Caribbean cruise liner out in the middle of that vast blue spread of the Atlantic. It was an acquired taste. Hubby tells me I made a sorry face when I first tasted it but the expression soon changed with the second and third sips. Very seldom happens to me. I either like something or I don't. Things don't normally 'grow' on me, but this was different. Having remembered seeing butternut squash on the shelves of the grocery stores, yes of course I decided I would try it at home. 

Since then this soup has been either a part of the entire dinner for us on several occasions. I normally accompany it with some salad and bread toasts or these cheese straws using puff pastry sheets - the supermarket wonder. Of course the cheese sticks are a winner combo so I picked them for the post here. A savory, spicy, cheesy crunch is all you need to clean your palate when enjoying this hearty soup. A few touches that I prefer with this soup is I like the version with the squash roasted better. Also I add some Indian masalas and some walnuts for that spicy nutty taste. Regardless of the twists and the masalas, each time I make this soup, the fond memories of the cruise vacation still pass my mind and I feel myself seated on the deck looking at the vast blue nothingness with the breeze in my hair sipping slowly from a hot bowl.

Ingredients:
Butternut squash .................... 1 medium peeled and cut into 1 1/2 inch cubes
Walnuts ...............................1/4 cup chopped
Onion ................................. 1 small chopped

Vegetable stock ..................... 3-4 cups
Cilantro leaves ...................... 1-2 tbsp
Olive oil .............................. 1 1/2 tbsp
Red chilli flakes/powder ........... 1/2 tsp or to taste
Italian seasoning ..................... 1/2 tsp
Black pepper and salt ............... to taste
Turmeric ............................. 1/4 tsp

Garlic ................................. 2 chopped
Coriander powder ................... 1 tsp
Cumin powder ....................... 1/2 tsp

Lemon juice .......................... 1-2 tsp or to taste

Method:
1. In a non stick large cookie sheet/baking pan arrange the butternut squash pieces, sprinkle some olive oil, salt and pepper, give a good mix and roast in 400ºF for 20-25 turning once. Set aside.
2. Saute onion-garlic with salt and turmeric in olive oil until it softens. Add coriander, cumin, cilantro, red chili and cook for 2 minutes. Add in the  squash and walnuts, with Italian seasoning saute for 2-3 min, add stock, let it boil and cool down slightly. Puree in a blender in batches. Transfer to the pan  and bring to boil again. Add lemon juice and pepper and check for seasoning. Serve hot.

For Cheese straws -  inspired from Good Housekeeping
Frozen puff pastry ................... 1 sheet thawed
Flour ................................... for dusting
Milk .................................... 2 tbsp
Cheddar cheese ...................... 1/2 cup
Dried oregano ........................ 1/2 tsp
Paprika ................................ 1-2 tsp
Salt ..................................... to taste

Garlic powder ......................... 1/4 tsp optional
Ground black pepper ................. 1/4 to 1/2 tsp to taste

Preheat the oven to 375ºF.
1. Roll out each sheet of puff pastry on a lightly floured board until it is 10 by 12-inches.  brush the surface of the pastry with milk. Sprinkle the sheet evenly with  the , cheddar, salt, oregano, chilli, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Fold it over, press the sides to seal and cut into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
2. Bake for 20 - 22 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature with some soup. ENJOY!

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