Pumpkin and squash soup recipes tend to leave this cook wanting a bit more in the flavor department. This cook wants a soup that can stand on its own for a meal, accompanied by hot cornbread or baked polenta and a green salad or vegetable dish. This recipe for the ubiquitous butternut squash soup takes flavor influences from the south of France and the Near East to yield a more memorable entrée.
The Cupboard Cook’s Butternut Squash-Apple & Curry Soup
Yield: 3 meal-sized portions or 6 first course servings
Equipment List:
A medium –large pan or stock pot
Immersion (stick) blender or regular blender
Ingredient List:
1 pound of roasted butternut, acorn, pumpkin or any other hard winter squash scooped out of the skin.
1 granny smith or tart apple peeled, cored and cut into pieces
1 tablespoon of unsalted butter for the pan
2 sticks of celery cut into small dice
2 peeled carrots cut into small dice
½ white or sweet yellow onion cut into small dice
1 clove of diced garlic
28 ounces of homemade or quality low sodium chicken stock
1 teaspoon of Madras curry powder
1 teaspoon of Vietnamese lemon curry powder (optional but recommended)
2 ounces of heavy cream
2 tablespoons of unsalted butter
1-2 ounces of diced Murica Curado other mild hard goat cheese
1½ teaspoons of diced fresh marjoram or ½ teaspoon of dried.
Salt and pepper to taste
Garnishes:
Lightly toasted pecans, freshly diced marjoram, and croutons (Substitutions: paprika, parsley, thyme, pumpkin, or sunflower seeds)
Method:
In a medium-large pan over medium heat, melt 1 tablespoon of butter then add the celery, carrots, onion, apple, garlic, and a pinch or two of salt, and cook until just fork tender. (Approximately 8 minutes) Do not allow this to burn. Then add ½ of the stock, stirring while allowing this to come to up to heat but do not boil. (~3 minutes) Add the cooked squash and marjoram and incorporate it into the mix.
With the stick blender, process the mixture using a slight up and down motion, being careful not to lift the blender out of the soup while it is still running. Makes a mess! Process until it is somewhat smooth. Then add the remaining stock and the curry powders and process once again for about 1 minute. Allow this mixture to come to heat and simmer uncovered for about 10 minutes.
(Note: This base soup can be held at this stage for later service or allowed to cool and stored for a day in the refrigerator. It also could be put in the freezer for later use.)
A few minutes before service, reduce the heat to low and add the butter, cream, and cheese stirring constantly until the cheese and butter melts. Then process with the stick blender for 30 seconds to 1 minute to incorporate the ingredients and give the soup a bit of body. Adjust salt and pepper to taste.
Service:
Put a handful of croutons into warmed soup bowls and ladle soup over the croutons. Garnish and serve.
NOTE: The Cupboard Cook will be at the Fort Collins, Colorado store on October 14th from 12:00 noon to 4:00 pm, to help celerate the Cupboards anniversary. The Cook will be demonstrating the preparation of this soup along with some other tasty treats. Those in the area please stop by have a taste and learn something too.
