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
- 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
- ¼ cup shredded sweetened coconut
- ¼ cup minced parsley
- 2 tablespoons minced jalapeño
- 2 tablespoons lemon juice
- 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.
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.
Recipe & Video Source: