Visiting a Pumpkin Patch makes me think of making Soup

Today we went a pumpkin patch. So many pumpkins in one place! The weather is getting gentler, the sun milder and a little more kind. Why not make some soup?

“Are these pumpkins good for soup.” I asked the handsome pumpkin man.

“Not really,” he replied. “ They are mainly used to make Jack-o’-lanterns for Halloween. Too big to cook”

“Pity, they look luscious”

He saw the consternation on my face.

“Ma’am, just to go the supermarket and get a butternut squash. It is delicious and so much easier to peel”.

He said this with the biggest smile on his face. I smiled back, walked away and went to get me a butternut squash.

Butternut Squash Soup

Ingredients

1½ pound butternut squash
2 tablespoons butter
1 cup diced onion
¼ teaspoon salt
½ teaspoon curry powder
2 teaspoons minced garlic
1 apple, peeled and cubed
4 cups chicken or vegetable stock
1 tablespoon lemon juice

Coconut Relish:

¼ cup shredded sweetened coconut
¼ cup minced parsley
2 tablespoons minced jalapeño
2 tablespoons lemon juice

Instructions

Peel the squash, remove the seeds, and cut into 1-inch chunks. Set aside.
Melt the butter in a large pot over medium-high heat and add the onion. Saute about 5 minutes until beginning to brown.
Add garlic , salt, curry, and squash and ½ cup water.
Cover tightly and reduce heat to medium. Cook 15 minutes until squash is tender
Add apples and cook, covered, another 5 minutes.
Add half the stock and puree the soup. Add remaining stock and reheat until steaming.
While the soup heats, combine all relish ingredients in a small bowl.
Serve soup with a spoonful of relish on top.

Notes

Squash can be roasted in the oven and then scooped out into the pot instead.

Soup can be made a few days ahead of time and reheated when ready to serve. Relish can be made up to one day ahead of time.

This video by Hilal Johnson shows a step-by-step preparation. She is funny too.