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!

Tapas for an Exceptional Anniversary Party

The same weekend we catered the perfect surprise birthday taco party, we had another gem. Since it's hard to believe we could cater two perfect events in one weekend... we'll call it an exceptional party.

This exceptional party had perky umbrellas dotting a neat stretch of lawn bordered by orange trees and garden roses.
Roses and oranges, oh my!... their scent lingering heavenly in the breeze-less afternoon.

The sun was very high, very hot and stayed put right over the backyard.While warm like a August summer day usually is, it offered in return the bluest sky ever. A cloudless canopy stretching endlessly overhead.

A setting as beautiful as the occasion...

Celebrating 50 years of marriage!

On the patio, stretched two draped and decorated buffet stations near a babbling waterfall and pond. Koi fish delighted the guests... especially the little ones! Food, beverage and dessert stations enjoyed a lush backdrop.

 When the hostess suggested a Spanish Tapas style menu, I was surprised, delighted and intrigued.

Tapas are snacks and finger foods, something that I would normally pitch for an afternoon garden party but rarely do I get the go ahead.
I got the go.
Planning a Tapas menu is creative  there is so many unique and tasty options. Even if some of the appetizers are labor intensive, they are every bit worth the effort.

50th Anniversary Tapas Menu

110 guests

                                                                                                                                               
 

Tapas Platters

 grilled vegetables, marinated lima beans, cured pork, marinated artichokes, chorizo, marinated mushrooms, pickled carrots, roasted peppers, spanish stuffed olives, manchego cheese, kalamata black olives,

 melon wrapped in cured ham, herb goat cheese, dried fruit, grapes and berries

Fresh Summer Fruit

Shrimp Gazpacho

with avocado, capers, onion, celery, dried chili, lemons and lime

 Chevere Torte with Red Onion Jam

cracker assortment

Chafer Items

Spicy Stuffed Sausage Mushrooms

Manchego Cheese Popovers

Spanish Albondigas

Chorizo and Black Bean Empanadas

Station Items

Bruschetta freshly Toasted and

with Three Tomato Pomodoro Sauce

Saffron Seared Chicken Skewers

Sherry and Garlic Braised Beef "Sliders" 

Dessert Cupcakes

Guests gathered to celebrate five decades of special memories. All were treated to a exceptional afternoon of music, good food and friendship.

 "An anniversary is a time to celebrate the joys of today, the memories of yesterday, and the hopes of tomorrow."  ~Author Unknown







 

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!