Butternut Squash Soup

Florida may be over 90 degrees, and my air conditioner may be on, but it is fall. The new fall TV line up (such that it is) is premiering, regular season football is on and the kids are back in school. While the weather outside still screams summer, all I want these days is good fall food.

I got back into cooking this weekend, starting with falafel yesterday and going for a nice chicken with tomatillo sauce sandwich.

20130915-200206.jpg It is a pretty basic idea – chicken taco essentially, but we used the pita bread I had in the freezer and the star of the show was the tomatillo sauce. Roasted tomatillos, onion, cumin, pepper, chili powder, parsley and jalapeño.

But I still wanted real fall flavor. I’m still getting over my cold, so soup sounded great. I found a recipe for butternut squash soup and since I dint have some ingredients on hand, I improvised.

1 butternut squash, chopped
1/4 onion (all I had on hand)
1 large shallot
2 apples, peeled and chopped.

I mixed all that with some oil and roasted it in a 425 oven for about 30 minutes, stirring about half way through. Once it came out I scooped it into the food processor with some vegetable stock. This is pretty much eye balled, but I think I used about 1 1/2 cup total. Process well then strain in batches through a fine mesh sieve.

Over medium low heat I added curry powder, salt and pepper. The finished product was fantastic. Creamy, deep flavor and filling. Unfortunately there was just enough for Bob and I to have for dinner so no leftovers. But what a way to get back into cooking. And a perfect football day food. Oh … And vegan to boot!

Erin, the soup recipe – just for you. If you have an immersion blender it would be easier and you may end up with more actual soup. But try it – and don’t tell Ed it’s vegan.


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