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Curried Roast Squash and Apple Soup
Dec 6th, 2004

My contributions to Thanksgiving this year were Curried Roast Squash and Apple Soup with a drizzle of Sour Cream Curry Oil and Cheese Corn Rolls from Columbia. Well the recipe is from Columbia, not the actual rolls, those were from my kitchen.

The soup is I suppose of my own invention, although the idea of roasting squash and making soup out of it is hardly a new one. But I came up with the quanities and combinations myself so I suppose I'll claim it as mine. This recipe serves 2 with enough leftover for lunch for a few days. And if you multiply this recipe by four you will have way way too much for a Thanksgiving dinner first course for 10.


Curried Roast Squash and Apple Soup

1 butternut or delicata squash
1 apple
1/2 a largish onion
6 unpeeled garlic cloves
Olive oil
Curry powder
Salt
Chicken broth (probably one cardboard carton)
Milk, cream, or evaporated milk to taste


Preheat the oven to 400F.

Leaving the peels on, cut the squash in half, scoop out the seed and cut each half info four pieces. Spray a roasting pan with cooking spray and place the squash pieces in it, skin side down. Peel, core, and quarter the apple and add it to the pan. Peel the onion, slice it into sections and add it to the pan as well. Sprinkle the vegetables and fruit with olive oil, salt, and curry powder. Add the unpeeled garlic cloves to the pan - I like to balance them on top of the vegetables rather than letting them touch the bottom of the pan.

Put the pan in the oven. Check it every twenty minutes or so and move anything that looks like it's burning in one spot. Cooking time will probably be around 40 minutes, and you will know it's done when the squash is tender to the touch. The garlic may need to come out earlier.

Let everything cool down a bit and then remove the squash and garlic peels and prepare to blend the roasted items with some chicken broth. I have to do this in batches as my blender is a weenie. Blend with enough broth to make a smooth, blendable, soup. Return to a soup pan and heat over medium-low heat until heated through. Add some milk product (I've used cream, milk, and evaporated milk both whole and skim in this recipe, all with good results) until the soup is as creamy as you like it. Cook for another minute or two until hot and adjust seasonings. A splash of balsamic vinegar is good at this point.

Can be served with a sprinkling of cheese, a dollop of yogurt, or a drizzle of curry oil.

-Kymm
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Comments

A query for anyone...

I signed up to have all of my husband's family over for XMas eve dinner. I've decided on a Mexican menu. I'm thinking so far of a chicken mole, a seafood soup, and some other odds and ends. I've got a few scattered recipes for some of these things, none of which are knock your socks off good, all of which I have had in much better variations.

So, I'm on the hunt for a good Mexican cookbook--something that doesn't specialize in TexMex mush. If any of you have encountered anything that impressed you, I'd be grateful for recommendations.

-posted by Lisa on Mar 14th, 2006
Oh how I love to talk cookbooks. I just bought a fabulous one that I think might just work for you, it's called New World Kitchen: Latin American and Caribbean Cuisine by Norman Van Aken. The book covers Nuevo Latino cuisine, which is heavy on the mole and the seafood. The recipes are sophisticated but not too terribly complex - too much for weeknight cooking but perfect for a Xmas eve fiesta I would think. He's got recipes for Chicken in Green Sauce (a variant on mole verde), Mojo Curry Chicken, Seafood Soup, and other fish soups and mole recipes.

If that doesn't work I'd look for cookbooks by Diana Kennedy or Rick Bayless. They're the big authors in Mexican cuisine.

If you want I can scan a recipe or two and send them to you.

-posted by Kymm on Mar 14th, 2006
Thanks, Kymm--
I took a look at several of your suggestions on Amazon. Unfortunately, the New World Kitchen doesn't let me look inside, so I couldn't see the table of contents, or see any excerpts, etc. So, I couldn't really compare. I would be very grateful if you would send me a couple of the recipes so I can take a quick look-see. Sounds like the right thing, though. If you could send them to [email removed] that would be great (there's no space in the email in reality.

Thank you so much! I'm so much looking forward to digging in and making this dinner!

-posted by Lisa on Mar 14th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com