Snack-urday 136

I happened to google for a pumpkin soup recipe and this is what I found at DC Fud site. It looks like one to add to my repertoire . . . how about you?

One fresh butternut squash or pumpkin
One medium-sized onion
One or two tart apples (Granny Smith, Braeburn, etc.)
Stock of your choice
Thai Curry Paste

These are your five main ingredients, but you’ll also need some salt, pepper, a little cinnamon, and some cream (or half & half) to finish with.

First off, cut the butternut squash (or pumpkin) in half lengthwise, and remove the seeds & “strings.” Put the squash (or pumpkin) halves cut side down on a sheet pan, and put in the oven for about forty-five minutes at three hundred seventy-five degrees. While the squash is roasting, peel and dice the onion and the apples in a small dice. To keep the apples from browning, you can put them in a bowl of water with a little bit of lemon juice until they’re needed.

Once the squash (or pumpkin) is finished roasting, remove it from the oven and let it rest for a few minutes. Scoop the squash out of the skin, and put it in a bowl temporarily. Heat some butter or oil in a heavy saucepan and sauté the onion until translucent but not brown. Once the onions are sautéed, add some curry paste, squash, and the apple, and mix thoroughly. Add the stock of your choice, and bring the whole mixture to a boil. Once the mixture has come to a boil, reduce the heat, and simmer it until the apples, squash, and onion are tender (about fifteen to twenty minutes).

Using a blender (immersion or regular), blend (or purée) the soup until it is a uniform consistency. Add some salt, pepper, a little cinnamon (little is the operative word here, as you don’t want this to be a sweet soup) and some cream (or half & half). The cream will add some body, and also lighten the soup’s colour. Taste and adjust seasonings, curry paste, etc.

Serve with some crunchy bread and you've got a wonderful lunch.