By Victor Bouchard - Everyday Vegetarian Blog
I LOVE Squash season and how plentiful so many types of squash are. Pureed squash soup is one of my favorites and combined with the flavor of curry spices it works so well with Autumn. This is a very fragrant soup that will have your tummy growling all day as the aromas fill the house.
Today at the Farmer's market they had tons of Acorn Squash so this soup is made with a combination of Butternut and Acorn Squash.
To prep for this soup you will want to roast your squash ahead of time. Cut squash in half and scrape out seeds. Coat with olive oil on the inside and bake uncovered at 350, skin side up. Bake for about 1 hour or until a knife can easily pierce the skin. For this recipe I used one medium butternut squash and two acorn squash.
IN ADDITION TO THE SQUASH YOU WILL NEED
1 large onion diced
2 stalks celery, diced
3 cloves garlic, minced
2 TBSP dried Thyme
2 TBSP Curry Power Mix, mild to medium in heat
1 Apple, peeled and diced
8 cups water
6 cups cooked squash
Salt and Pepper to taste
Saute Onion, celery and garlic until just starting to brown in a large pot.. Add Thyme and Curry power and continue to stir until onion mix is well coated. Add the water and bring to a boil. Add salt and pepper and lower heat to a simmer. Simmer uncovered about 30 minutes. This will reduce by about 50%.
Scoop out the flesh of the squash and set aside in a bowl.
Remove the sauce from heat and let cool for about 10 minutes. Taste test and add salt if needed.
In small batches combine apple, squash, and the liquid in a blender and puree until smooth. Transfer to a large bowl. Add puree back to original pot and simmer for 15 minutes until hot.
Serve with chopped nuts, drizzled olive oil, and cracked pepper. This can also be served with a dollop of sour cream if desired. This bakes a large batch so extra can be refrigerated or frozen for future use.