Indonesian Squash and Spinach Soup

From Sundays at Moosewood

1 t coriander seeds

1 t cumin seeds

1t turmeric

2 small dried chiles

15 blanched almonds (or macademia or candlenuts)

2 slices dried laos root (I didn’t use)

1 large onion, diced

2 large garlic cloves, minced

3 T vegetable oil

2 t grated peeled fresh ginger

1 t salt

2 cups vegetable stock or water (I use stock)

a few whole small curry leaves (optional – I left out)

14 oz can coconut milk

4 cups peeled and cubed butternut or acorn squash

6 small handfuls fresh spinach, coarsely chopped

fresh lime or lemon juice

Grind the coriander, cumin, turmeric, chiles and nuts in a small spice grinder, with a mortar and pestle, or with about ½ c water in a blender (I just ground in a bowl using a fork).

If using the laos root, simmer it in 1 c of water for at least 20 min, replenishing with water as necessary to maintain ½ c of liquid. When the laos root is soft, chop it into bite-sized pieces and reserve it along with the ½ c of cooking liquid.

In a soup pot, briefly sauté the onions and garlic in the oil. Add the ginger and salt and continue to sauté until the onions are translucent. Add the stock and the ground spice mixture to the pot and simmer for 5 minutes. Add the laos root and curry leaves, if using.

Stir in the coconut milk and the squash and gently simmer, uncovered, for about 40 minutes, until the squash is tender. Stir in the chopped spinach and allot it to just wilt. Remove the pot from the heat, squeeze in lemon or lime juice to taste and serve at once.

Note: many variations are possible. Keep to the basic idea, though, of one chunky and one leafy vegetable. Among the chunky, I use eggplant, summer squash or zucchini, or large cucumbers, seeded; among the leafy, I use Chinese cabbage, beet greens, Swiss chard or kale.

A delicate, hard vegetable such as zucchini probably wants the company of a delicate, leafy one such as Chinese cabbage. A heartier one such as eggplant is best with spinach, beet greens or chard. The procedure is the same, just stir in the greens at the end.