Tuesday, November 15, 2016

The perfect time of year for...smooth, creamy butternut squash soup


Hey guys and gals...it's been a while again...I know.  You see the thing about this year as I have been trying to figure some stuff out, trying to get a business off the ground, and still trying to concentrate on my family, though small it may be.  I have been feeling a bit lost recently, which leaves me with out words to write here too.  I think I am ready for some sort of change, even if its just buying a new sofa and keeping the house cleaner.   You see the thing about having a tiny kitchen and needing to bake or cook, is well...after cooking in it for three years, I am a little over it.  I just want a kitchen with a window that is bigger than the 10 feet it takes up currently. But cook I still do, and I was so ready after being in California and Phoenix for two and half weeks between October and November, to embrace fall.  This soup was me trying to do just that.  I know, I know this is a baking blog...but hey this soup is mostly about what goes on in the oven, and less about what happens on the stove top.  

This soup is simple, delicious and healthy.  It really is only roasted butternut squash, onions, apples and carrots, with curry powder, nutmeg, ginger, salt and pepper...plus some turkey stock.  It is a soup you can make in advance and freeze, or one you can make the night of and serve immediately.  It is creamy while having no cream in it and loaded with vitamin C!  Give it a try, it will not disappoint.  Enjoy!


Been trying to look up a bit more this fall...Phoenix and then...


Laguna Beach, CA.


The views from the Montage Laguna Beach are just so spectacular.  One really can't complain about traveling for work when we get to stay at places like this...with sunrises and 


sunsets like these...

Down to the soup...I actually made this before heading to Cali last week and froze it.  Now I have lunch for this week!


Veggies into the oven to roast...butternut squash, onions, apples, and carrots sprinkled with curry powder, nutmeg, ground ginger, salt and pepper, drizzled with olive oil.


Roasted veggies into the blender with turkey stock (not seen here).


Into a pot to warm, and then taste for salt and pepper.


Served with fresh chopped apples or even some walnuts for texture.  The apples add a great crunch and freshness to this soup.

Butternut Squash Soup:
One butter nut squash pealed, seeded and chopped or one package pre-prepared butternut squash
1 medium yellow onion diced
1 1/2 cups baby carrots, cut in half long ways
1 medium red apple, seeded and chopped
2 teaspoons curry powder
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
Salt & Pepper to taste
32oz Turkey, chicken or vegetable stock

Topping:
chopped green apple
chopped walnuts
sprinkle of cinnamon

1.  Preheat the oven to 400 degrees F.

2.  Line a baking sheet with aluminum foil.  

3.  Place the chopped veggies and fruit on the foil, sprinkles with curry powder, ground ginger, nutmeg, salt and pepper.  Then drizzle lightly with olive oil.  Toss to cover and spread the veggies in an even layer.

4.  Roast the veggies for 20 minutes, then stir and roast for another 10-15 minutes until they start to brown.

5.  Remove the veggies from the oven and let cool for 5 minutes.  

6.  Working in two batches, place half of the veggies in the blender with half of the turkey stock, and puree.  Pour the soup in a pot, and then complete the next batch.

7.  Heat the soup over medium/high and then taste for salt and pepper.  Adjust to your taste and then serve with fresh chopped apples, walnuts or both! Enjoy!


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