Tuesday, 14 October 2014

ROASTED SQUASH SOUP WITH THANKSGIVING LEFTOVERS



ROASTED SQUASH SOUP

After Thanksgiving is over, there are always leftovers. I used a variety of squash as a centre piece and had half of the butternut squash left over from my butternut squash risotto recipe.

The perfect autumn comfort food is roasted squash soup. It's creamy & hearty. The curry powder gives it a little kick. So let's start roasting, which makes it much easier than having to peel the squash prior to cooking. 


INGREDIENTS

1 onion
1 Granny Smith apple
1 pepper squash
1 acorn squash
1/2 butternut squash
1 cup chicken broth (preferably homemade)
1/4 cup half & half cream
1 tbsp curry powder


METHOD

Cut all squash down the centre. Place cut side down on a baking sheet. Bake at 370 degrees for 40-45 minutes. Flip squash to skin side down half way through cooking. 

Using a spoon, remove seeds from squash. Scoop out squash from the skin as well and put it in a blender. 

In a pot, sauté one onion & Granny Smith apple and add to blender. Add one ladle of chicken broth and blend until smooth. 

Put mixture back into pot, add the remainder of chicken broth, cream and curry powder. Heat & eat. 


XO

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