Spicy Butternut and Vegetable 'Stoup'
- 1 cup Basmati rice
- 6 cups chicken or vegetable stock, divided
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 small butternut squash, peeled, seeded and cut into small dice
- 1 large onion, chopped
- 2 Pink Lady or Honeycrisp apples, peeled and chopped
- 2 ribs celery with leafy tops, chopped
- 1 large bay leaf
- Salt and pepper
- 2 round tablespoons curry powder (yellow/mild/madras)
- 1 tablespoon chili powder (preferred brand Gerhardt’s)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 28-ounce can diced tomatoes or chunky crushed tomatoes
- 1/2 cup sweet mango chutney, preferred brand Patak’s
- 1/2 cup cilantro or parsley, chopped
- 1 small bunch scallions, thinly sliced, whites and greens
- Small wedges of lime
Place rice and 1 1/2 cups stock in pot and bring to a boil. Add 1 tablespoon butter, reduce heat to low, cover and cook to tender, about 15 minutes.
Heat olive oil, 2 turns of the pan, in a soup pot over medium-high heat and add remaining 2 tablespoons butter to oil. When foam subsides, add butternut squash, onion, apples, celery, bay, salt, pepper, curry and chili powders, cinnamon and nutmeg. Cover and cook to tender, 12-15 minutes, stirring occasionally. Add tomatoes, remaining 4 1/2 cups stock and chutney; stir to taste and keep warm on low until ready to serve.