|Beautiful fall colors from our apple picking adventure last year|
At the recent cooking class for the nice folks at the Santa Fe Springs Public Library, time allowed for me to teach only three recipes. Narrowing it down was difficult, there are more great choices then cool days to enjoy them in the weeks ahead!
In the end I chose a Mexican Albondigas Soup, small seasoned meatballs in a light broth that can host additional vegetables and even a bit of rice to be a little more filling. Tuscan Chicken White Bean Stew, a delicious thick and healthy crock pot meal that can be made with simple pantry items. Finally Curry Butternut Squash Soup that is creamy rich, velvet smooth and is everything from color to flavor intensely fall.
|Creamy, smooth Curry Butternut Squash Soup served in hollowed mini pumpkin.|
Curry Butternut Squash Soup
Many first time tasters are surprised that the curry in this recipe is not overwhelming and the color is as delicious as the soup. Curry butternut squash soup is especially nice for a Fall party and is charming served from a mini hallowed pumpkin.
8 tablespoons olive oil
8 cups onions chopped
6 teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon cayenne pepper
8 quarts butternut squash cubed
3½ quarts chicken broth
3 cups heavy cream
- Heat oil in large pot, add onions. Cover and cook over medium heat until soft, stirring often (about 5 minutes).
- Add curry powder, ground ginger and ½ teaspoon of cayenne, stir 30 seconds. Add squash and broth, bring to a boil and reduce heat to medium low. Cover and simmer until squash is very tender (about 30 minutes).
- Puree soup in batches, in blender, until smooth.
- Return to same pot. Stir in cream and add salt, pepper and cayenne to taste.
- Vent blender when pureeing soup to keep steam from building up.
- The soup can be made in advance up to where the cream is added and will freeze well.
- You can decrease the curry for a milder flavor or substitute pumpkin pie spice if you like.
- Serving in hallowed out mini pumpkins is great for a plated single serving... a larger pumpkin is great on a buffet.
|Darling mini pumpkins and gourds make great vessels for soup and to add to your fall decor!|