I'd bookmarked this recipe by Lauren Kling on Embrocation Cycling Journal awhile back and was waiting for a good cold afternoon or a nice farmer's market squash find. When shopping for Thanksgiving, we bought some squash and it didn't make it into the meal, so I knew I had to dig out that bookmark this week.
I altered the recipe slightly; based on what we had on hand, I used 4 cups of chicken broth with 2 cups of water, and forewent the cheese since I was serving it with grilled cheese (that's an age-old Wisconsin secret recipe, passed down from generation to generation).
We had also cooked some quinoa, per the original recipe, but choose to save it for a cold salad for later. The soup and sandwich seemed the perfect amount for lunch.
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| A successful recipe yields empty dishes. |
Recipe from the original posting:
Ingredients:
1 Butternut Squash
6 c. Stock (I use vegetable; you could use any kind of stock or substitute water if you prefer)
1 tbs. Yellow Curry Powder
Salt & Pepper (to taste)
Shredded Cheddar Cheese as topping (optional)
To prepare the soup, peel the squash and halve it. Scoop out the seeds
and then cut it into 1-2” chunks. Put the squash in a large pot with the
6 cups of stock, a tablespoon of yellow curry powder, and a sprinkling
of salt and pepper. Cover, bring to a boil, and cook on high for about
20 minutes or until the squash is soft enough for a fork to easily pass
through it. At this point, I take my potato masher and pummel the squash
into pulp. You could also use the “Puree” setting on a blender or food
processor to achieve the same result. Once the squash is thoroughly
mashed/pureed, turn the heat down to low and allow the soup to simmer
uncovered until it has reduced to the desired consistency. This takes
approximately 45 minutes to 1 hour and, in addition to allowing the soup
to thicken, really lets the flavors set in. When the soup looks almost
ready sample it and add any additional seasonings if necessary.
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