Recipe of the Week

Recipe of the Week - An Autumn Soup

Sunday, November 16, 2008

Recipe of the Week - An Autumn Soup
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Autumn Soup
From the Cooking With Friends Kitchen

This soup just tastes like fall. It's a hit on chilly evenings. The flavors will be deeper if you use fresh roasted squash and pumpkin, but you can substitute canned if you are in a pinch. Sprinkle a few toasted pumpkin seeds on the top of each individual bowl just before serving.  Makes 8 servings

2 butternut squash
1 medium pumpkin
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
6 cups chicken stock
2 cups 2 percent milk
1 tablespoon salt
1 tablespoon curry powder
2 teaspoons sugar
3 tablespoons ginger, finely grated

Preheat oven to 350 degrees. With a large knife, carefully slice squash in half and pumpkin in quarters. Scoop out seeds and stringy matter (reserve pumpkin seeds for toasting). Brush squash and pumpkin with olive oil and sprinkle with salt and pepper. Roast flesh-side-down for 45 minutes to 1 hour, or until soft.  Let cool 5-10 minutes, scoop out flesh and the puree using a food processor or immersion blender.
In a large stock pot, heat olive oil for one minute, then saute onion and garlic for about 3-5 minutes. Add squash and pumpkin puree and chicken stock and bring to boil. Reduce heat, and mix in milk, salt, curry powder, sugar and ginger. Simmer for 15-20 minutes, taking care not to boil the milk. If you plan to freeze this soup, omit the milk and add it when you reheat the rest of the soup.

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updated 5 years ago