Thursday, January 28, 2010

Curry Butternut Squash Soup w/ Bacon & Apples

per amanda's request here is the recipe for the aforementioned Butternut Squash Soup:

2 butternut squash, peeled, cubed
1 T olive oil
salt and pepper to taste *preheat oven to 375. toss squash in a bowl with olive oil and s & p. roast on baking sheet for ~30-40 mins, turning once

6-8 strips bacon *cook over medium-high heat in stock pot or Dutch oven until evenly browned. Remove the bacon slices (for chopping later for bacon bits!)

1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped *in bacon fat, saute mirepoix (that's the fancy word for aromatic vegetables widely used in French cooking - 25% carrots, 25% celery, 50% onions) until carrots and celery are soft. Add in:
1 bay leaf
2 t curry powder
1 t dried thyme
s & p

1 granny smith apple - peeled and diced *mix in the garlic and the roasted squash - cooking 5 mins
4 cloves garlic, minced *add in garlic, cooking 1 extra minute
1 1/2 quarts chicken stock *stir in chicken stock. Let reduce to about half its volume then simmer on medium-low for ~20 minutes

*pulse in blender or use electric hand mixer to puree. I prefer a lumpy, not so pureed puree.

1/2 t ground nutmeg
2 T heavy cream *whisk in nutmeg and heavy cream, stirring

bon appetit

bacon bits from earlier *top with bacon bits and apple dices

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