Thursday, November 08, 2007

Butternut Squash Soup

I, frankly, outdid myself tonight on the subject of Supper.

Butternut Squash Soup
I roasted the squash, and then scooped it out into my pan, added probably four cups of chicken stock, salt, pepper, curry powder, ginger powder and cream and, when it came a simmer, went at it seriously with my (well, Matt's really) super cool immersion blender. Creamy, golden orange, I believe Matt used the word 'heavenly'.

Along with miniature biscuits done with an irritating flower cut out. But so puffy. So perfect.

And then tomato and egg (mommy, what's its proper name?) salad avec vinaigrette. And an avocado at perfect ripeness.

I must say, the soup was probably the easiest thing I've ever cooked. It took about 3 minutes of actual cook time-cutting the squash open (I made Matt do it), hunting around for curry and ginger powder, blending it, that's it. Well, and putting everything in the pan. We're going to eat the rest with couscous and then do it again the day before Thanksgiving, that most holy day of eating. Oh, and if you try the soup, it starts out smooth and then the ginger and curry kick in with an interesting bite. Very worth it.


Joyce Carlson said...

"Salade de tomate à la vinaigrette."
Did you sprinkle chopped parsley over it too? Maybe I should make salade de tomate myself one of these days, but I'm going tonight for a Greek salad with black olives and feta cheese from the Karen Provision Store.
Simon (one of the students) is making spaghetti at our house to escape his dorm room and dorm fare.
Meanwhile, Ali is learning from Nebat how to make Kenya-style ugali, which we are having for lunch in half an hour. Lovely stiff mush with chicken gravy. Aren't you jealous?

Anonymous said...

Yum! You might also try adding a Granny Smith apple to the soup. I have a recipe that uses it, blended in, of course, and it adds a little fruity kick that is lovely and unexpected.

-From the Other Side of the Aisle

Anonymous said...

The more curry in this soup, the better.

Try the exact same recipe, except instead of squash, use sweet potatoes.


Jane R said...

Yum. My mother has a similar soup which I make and which uses butternut squash, fresh grated ginger, and allspice. Serve with a dollop of sour cream (or yogurt, or tofu cream). Great first course for a Thanksgiving dinner or main course for a cool autumn supper.

Jane R said...

P.S. My mother is a vegetarian so she just uses water or vegetable stock. It's a simpler soup but it works.

R said...

Re-reading your food posts looking for your apple pie crust. Have I ever told you that you have such beautiful food? Of course, that post was pre-labeling and I've subsequently found it in 3.4 seconds using the 'search blog' button instead.