Wow! It always amazes me when we get to the end of another CSA season. The season flies by filled with delicious produce and then we are plunged into Michigan winter. Hopefully you have some yummy veggies canned or in the freezer to remind you of the summer’s bounty. A soup pulled out of the freezer in January will bring a smile to my face as I remember the yummy produce from the harvest. Here is another soup that we really enjoy. It is a little spicy so you could tone down the curry if you so desired. I love the velvety texture of butternut squash pureed in a soup. I hope you enjoyed the recipes throughout the summer. Sorry I didn’t get in as many pictures as I had hoped for. It always drove me nuts when I realized we had eaten a dish the night before that I needed a picture of. Alas. I will probably start taking pictures of everything I cook now. It did make me laugh when I’d be taking a picture and one of my kids would be unimpressed with the presentation and alter it accordingly for me.
Curried Butternut Squash Soup
3.5 Tablespoons butter
4 teaspoons curry powder
2 apples, peeled, cored and cut
1 cup apple juice
Fresh ground pepper
2 cups chopped onion
2 butternut squash, cut into chunks
3 cups chicken broth
.5 teaspoons salt
In a large pot, melt the butter. Add onions and curry powder. Cook covered 20 minutes over low heat. Pour in broth. Add squash and apple chunks. Bring to a boil. Reduce heat, simmer until squash and apples are tender about 20-25 minutes. Transfer chunks to blender. Add some liquid (.5 cups) and process until smooth. Return soup to pan. Add juice and remaining reserved liquid until you reach desired consistency. Keep warm over low heat.
Here is a wonderful side dish that uses the butternut squash in a different way. This is great as a Thanksgiving side.
Wild Rice with Butternut Squash, Leeks and Corn (from Bon Appetit)
1.5 cups wild rice
2 teaspoons kosher salt
3.5 cups cubed, peeled butternut squash
3 Tablespoons olive oil
6 Tablespoons butter
1.5 cups finely chopped leeks (white part only)
1.5 cups corn
1 Tablespoon chopped fresh parsley
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
Groundswell Cooking 