Soup season has arrived. It’s time pull out the big pot and start making batches of soup. This recipe is one that’s easy to make and even easier to experiment with. Consider adding chipotles for a smoky, spicy flavor or fennel and dill for an intense flavor combo.
1 Acorn Squash, cut in half, seeds removed
1 Butternut Squash, cut in half long-wise, seeds removed
3 Carrots, peeled and quartered
1 large Onion, chopped
3 stalks Celery, chopped
5 cups Veggie Stock
1 teaspoon Curry Powder
3/4 teaspoon Ginger
1/2 teaspoon Turmeric
1/2 teaspoon Paprika
1/4 cup Sherry
Salt to taste
Creme Fraiche for garnish
1. Place squash halves and carrots in a roasting pan and pour 1 cup of stock over and cover with foil. Then place pan in a pre-heated 350 oven. Let squash cook for about two hours.
2. Remove pan from oven and allow to cool a bit. In a large saucepan heat enough olive oil to coat pan over medium-high heat. Add onions and celery and cook until tender, about five minutes.
3. De-glaze pan with sherry and turn off heat.
4. Scoop pulp from squash in pan. Add carrots, stock, curry powder, ginger, turmeric and paprika and stir to mix. Bring to a boil, reduce heat and simmer for about 15 minutes.
5. Using an immersion blender or a food processor, puree soup (in batches if necessary) until smooth.
6. Return to pot and bring back to pot and heat through, adjusting seasonings as necessary.
7. Serve with a dollop of creme fraiche and warm bread.