Fall Soups and Stews- Curry Butternut Squash Soup

Beautiful fall colors from our apple picking adventure last year

It's hard to decide what season is my favorite to cook in. Winter begs for baking, spring calls for salads and summer barbecue is a must. In Fall making comforting soups and thick hearty stews is what I most look forward to. The desire to whip up a soup must be instinctual because the weather has not actually suggested soup as yet. However with autumns calendar arriving it's good to be prepared.

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.

Today lets explore my favorite Curry Butternut Squash Soup. Why, yes! The recipe serves 32, a "party sized recipe" from my book Cook like a Caterer. It makes a huge pot perfect for entertaining and to fill up the freezer for the cool months ahead. Cutting the recipe in half makes a generous amount, but don't shy away from making it... soup is for sharing!

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.

Serves 32

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

1. Heat oil in large pot, add onions. Cover and cook over medium heat until soft, stirring often (about 5 minutes).
2. 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).
3. Puree soup in batches, in blender, until smooth.
4. Return to same pot. Stir in cream and add salt, pepper and cayenne to taste.

COOKS NOTE

• 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!

Catering A 50th Anniversary Luau

Fond memories of Hawaiian celebrations motivated Ruth and Wayne to nix the idea of a stuffy, fussy, gold leafed 50th Anniversary celebration and embrace a colorful tropical themed event. Having catered for the family many years, it was a great honor to be part of such a special occasion.

The Fresh Ideas Crew prepared salads and cooked on site. Guests enjoyed delicious grilled Teriyaki Chicken and Kalua Pork served from a theme decorated buffet. The following menu is fresh and simple, perfect for any Luau Style entertaining.

50th Anniversary Menu for 120

Appetizers

Tropical Fruit Array,

Island Fresh Spinach Dip with Vegetable Sticks,

Pacific Shrimp Cocktail,

Spicy Mango Cheese Ring with Crackers

Buffet Dinner

Hearts of Palm, Jicama and Papaya Salad

with Coconut Green Onion Dressing,

Sesame Noodle Salad,

Teriyaki Chicken with Grilled Pineapple,

Hawaiian Rice 

Kalua Pork with Guava Habanero Sauce,

Assorted Rolls

Dessert

Banana Cake

Plate from the dinner buffet and server, Olivia, setting shrimp out on the appetizer table.

Guest tables are islands of color dressed in poppy, coral, lime and hot pink. The canopy offered shelter from the sun. The temperature soared in the 100's, but the relaxed setting kept guests comfortable.

Celebrating 50 years of marriage, Wayne and Ruth relax and have fun with family and friends. 

The festivities included renewing of vows and inspirational words from those who have been closest to them. 

Blessed with a family of musicians, the entertainment was home grown.

Tropical touches on cake tiers blended tradition to theme. The banana cake is resting on glass vases of various heights. 

The vases hold sea shells I collected and use for tropical events. Other desserts would also do well presented on clear plates over these same vases.

Very clever, Ruth created these darling treat bags with fun little things to play beach party at home. Island inspired goodies are fairly easy to find in party supply stores or on line to make your own great giveaways.  Easy and breezy-sea shells, leis, fish net, Hawaiian print fabric, bamboo items, palm leaves are all affordable items, perfect for low cost party decor.

A few simple theme props set the stage and entrance to the backyard event. A collection of island and beach items were organized to create a designated back drop for memorable photos.

While Polynesian style is most often reserved for birthday, retirement and graduation parties, a Luau will add delicious fun for any special event. Have you ever hosted a tropical theme event? I'd love to hear your ideas!

Take a Peek at a Roaring 2O's Party

Tortellini Salad with Artichoke Hearts, Dried Tomato, Olives and Fresh Mozzerella. Platter with deli meats. Photo RFontes

 My very creative friend Chris planned a fun party for her fathers birthday. She chose a Roaring 20's theme, booked a casino, and did an amazing job with period decorations. The guests arrived in terrific costumes, ready to roar!

Chris created dramatic decor areas

     


Look how great these ladies look in their 20's finery!                                                                                
Together with her family, Chris put together a menu and prepared dishes for a casual, easy to nosh on, buffet.

Sausage En Croute served with flavored mustard's. Platter with Puff Pastry Straws and Blistered Grape Tomatoes.  Photo: RFontes-Fresh Ideas

Handmade sausage wrapped in pastry before slicing. Photo RFontes

 My part was easy, I made the Tortellini Salad. Handmade sausage wrapped in pastry, Bruschetta Pomodorro, Chicken Satay and Grilled Sausage Skewers with peppers and onions.

Sausage Skewers ready for the grill. Photo RFontes, Fresh Ideas

Classic Pomodoro, served with fresh ciabatta toasted and rubbed with garlic. Photo RFontes

Adding some space onto your home to keep guests warm and cozy is easy. A party rental company can turn your backyard into another room.

Casino table gets it's own room

Chris turned her parents parlor into a classy casino.

The buffet was set in the kitchen for simple service.

Guests entered from the alley, into a fun "speakeasy" secret knock...and all!

Quick Penne with Spicy Shrimp!

Cooking healthy, fast and easy meals for your family is a challenge. Creating a dish when your allergic to it is even more challenging. I know this because sadly, I am one of many people with an allergy to shellfish. Just because I cant eat it doesn't stop me from from cooking shrimp for others (although it's kinda like sculpting while wearing a blind fold) I chose shrimp for my cooking class because it's perfect for getting a healthy meal on the table in record time.

It's smart to keep a bag of shrimp on hand for quick meals. If it's purchased frozen and kept frozen shrimp can be stored a few months but should be used before four. The 40-50 size (count per pound) is a perfect size for this dish, purchase it uncooked, peeled and deveined.

Pasta is another ingredient it's good to have on hand for homemade fast food. I used penne in this recipe, but farfalle is also a nice choice. I like low fat sour cream instead of heavy cream to lighten the recipe up a bit and frozen peas are an easy vegetable addition. If you don't cook with alcohol, flat cream soda is a good replacement for Sherry.

This is the third recipe in the "Meals In Minutes" series from a cooking class I taught at the Yorba Linda Library last month. I hope you enjoy, Quick Penne with Spicy Shrimp, Peas and Garlic it's simple and delicious (so I hear). My family, thankfully helped me test it and class attendees liked it too.


Quick Penne with Spicy Shrimp, Peas and Garlic


2 tablespoon olive oil
8 ounces penne pasta
1 pound shrimp
1 each shallot, chopped
4 clove garlic, minced
1 teaspoon red pepper flakes
1/4 cup sherry
1 cup chicken broth
8 ounces sour cream, low fat
½ cup peas
1/2 cup parmesan cheese
1 teaspoon salt
2 teaspoons fresh Italian parsley chopped


Cook pasta in boiling salted water about seven minutes, until al dente. Drain and set aside.
Over high heat in a large skillet (12-14 inches) add 2 tablespoons olive oil , shallot and garlic. Cook until shallot is translucent.
About 30 seconds add shrimp and chili pepper, cook about 2 to 3 minutes until they start to turn pink, then remove shrimp.
Carefully pour in sherry, whisking up any bits on bottom of the pan. When sherry is reduced by half, add chicken broth and bring to simmer and whisk in sour cream and parmesan cheese until incorporated. 
Stir in shrimp, peas, pasta, salt and pepper to taste. Cover and let set for 3 to 5 minutes. Before serving stir in parsley.
Serves 4-6