Yesterday we picked most of the apples and pears from our trees, and last evening we delighted in the first of our winter squash soups. Made from one of the heirloom Butternut squash, it was filled with creamy sweetness like only a squash directly from our garden to the table can be. It had all the elements we enjoy: a little sweetness (squash) with some salty (cashew) and a bit of spice.
Roasted Heirloom Squash and Apple Soup from Diana's kitchen
1 squash (3-4 lb butternut), seeded, peeled, cut into 1 inch chunks
2 medium tart apples, peeled, quartered, core removed, chopped
1 medium onion, chopped
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon minced ginger
1 teaspoon Kosher salt
1 teaspoon freshly ground pepper
2 Tablespoons butter, melted
2 Tablespoons good olive oil or organic coconut oil
4-6 cups chicken (or vegetable) stock
1 Tablespoon raw unfiltered honey
pinch or more cayenne pepper (to taste)
1/8 teaspoon freshly ground nutmeg
1/2 cup cream or half and half
Preheat oven to 400 degrees F. Into a large Dutch Oven, combine the chopped squash, apples, onion, curry powder, turmeric, coriander, ginger, salt and pepper and combine. Add olive oil or coconut oil to the melted butter, pour it over the squash mixture and fold to coat. Roast for 40-45 minutes or until the squash and apples are tender. Stir once or twice during the roasting.
Remove from the oven and add 4 cups of chicken stock (or just enough to barely cover the squash). Add the honey, cayenne pepper, nutmeg. Stir, and heat the contents to a simmer and until the squash and apples are tender.
Remove the pot from the burner, and puree the contents with an immersion blender. It will be slightly sweet and thick. Add the cream and combine. If you prefer less thickness, add additional chicken stock. Serve immediately and with a few cashews on top.