🍋 The Day Nonnie Tested Curry: A Sicilian Twist on Butternut Squash Soup (Sicilian Style)
“Because sometimes the best way to honor tradition… is to make it nervous.”
It started on a Sunday afternoon — as all great Sicilian kitchen dramas do. The sauce had barely cooled from lunch when I decided to commit culinary treason: I was going to make curry butternut squash soup.
Now, understand — in our family, anything that isn’t tomato, garlic, or olive oil is automatically filed under “strange foreign substances.”
“Curry?” I squinted at the golden powder like it was uranium.
“What is this? Paint for the wall?” I knew what it was, but had never really put a spin on it!I tried to explain to the fam:
“It’s Indian. Warm spices, cozy flavor, a little tropical vibe.”The fam made the sign of the cross and announced “We already have cozy flavor. It’s called minestrone.”
But I was determined. I roasted the butternut squash with olive oil (EVOO) — because even rebels use olive oil — then blended it with coconut milk, curry powder, and garlic. The house filled with a scent that could only be described as Palermo meets Mumbai on a sunny balcony.
Sniffing the air suspiciously. “Smells nice,” I thought, “but if it doesn’t go with bread, it’s not food.”
Finally, I took a cautious sip.
Frowning.
Pausing.
AND finishing the bowl. Slowly. Silently.The verdict came with the grace of a Sicilian queen (at least that's how I think of myself):
“Hmm. I can make it again. But next time, adding pancetta. Everything’s better with pancetta.”
🍲 Sicilian-Approved Curry Butternut Squash Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4–6 hungry Sicilians (or 8 polite Americans)
Ingredients
1 large butternut squash, peeled and cubed
2 tbsp olive oil (extra virgin, or Nonna will haunt you)(Indian coconut oil is not approved)
1 onion, diced
3 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric (optional, but makes it Instagram-pretty)
4 cups vegetable broth
1 cup coconut milk (or heavy cream if Nonna’s judging)(or coconut cream)
Salt & pepper, to taste, and a dash of red peppers if you like (another Sicilian approved approach)
Optional: crispy pancetta or roasted chickpeas for topping
Instructions
Roast the squash:
Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and slightly caramelized.Sauté the aromatics:
In a large pot, warm olive oil over medium heat. Add onion and garlic. Sauté until fragrant and translucent — this is when everyone in the house suddenly appears in the kitchen.Add the magic:
Stir in curry powder and turmeric. Let them bloom for a minute so your kitchen smells “exotic” (and your family starts making comments).Simmer & blend:
Add roasted squash and vegetable broth. Simmer for 10–15 minutes, then blend until smooth and creamy.Make it silky:
Stir in coconut milk. Taste and adjust seasoning. Add pancetta if you need family approval.Serve:
Ladle into bowls and top with pancetta, roasted chickpeas, or a drizzle of olive oil.
And yes — serve with plenty of garlic bread. Because if Nonna says bread, you say, “how many slices?”
🍋 Notes from the Kitchen
For a deeper flavor, roast a clove of garlic with the squash.
Swap coconut milk for heavy cream or coconut cream or both if you want a richer texture.
Freeze leftovers — they taste even better the next day.
And don’t tell Nonna it’s vegan unless you’ve already hidden the pancetta.
💬 Final Thoughts
Who knew curry could pass the Sicilian test? Sometimes, a dash of something new makes tradition even stronger (and funnier).
So go ahead — blend a little rebellion into your soup pot.
Just remember: serve it with olive oil, confidence, and maybe a side of apology bread.
#SicilianKitchen #FunnyFoodStories #CurryMeetsNonna #ButternutSquashSoup #LisaCooksItaly #FamilyFoodFights
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