Monday, October 20, 2008

Time for a shockingly good recipe

I may be unable to purchase a new computer - for once it's not lack of funds, but a working credit card, sigh - but I can still make a really really good soup.

I nabbed a five star recipe for Acorn Squash Soup off one of my favorite cooking sites, and because it wanted food items I didn't have and it skipped a few steps I think are necessary to make the soup, I had to wing it at times. But since this is one of the best soups I've had in a while... which isn't really that long, I eat a lot of good soups... anyway, I thought I'd share my version.

Winter Squash Soup
1 butternut squash
1 small onion, chopped
1 stick of celery, chopped
2 tbsp butter or margarine
2 tbsp all-purpose flour
1 tsp chicken bouillon cube ground up
1/2 tsp dill
1/4 tsp curry powder
dash cayenne pepper (according to your taste)
2 cups chicken broth/prepared bouillon
1 1/2 cup of light cream (12 oz if you must)
salt and pepper to taste - easy on the salt
bacon bits for the top (best if you chop and fry some bacon yourself)

1. Preheat oven to 350 F. Remove stem from squash and chop in half lengthwise. Remove seeds. Place both halves cut side down in a baking dish that has about a cup of water in the bottom (to keep your squash from adhering to the pan). Bake the squash for 45 minutes or until soft. Remove from the oven and let cool slightly. Scoop the squash from the skin and set aside.
2. In a medium sized pot, saute the onion and celery in the butter. Add the flour, bouillon, dill, curry and cayenne. Stir until blended. Add the broth and cream. Bring to a boil. Cook and stir for two minutes. Add the squash.
3. Blend by any means necessary. If you have an immersion blender, now is the time to use it. Be wary of the large chunks of squash that tend to shoot around the pot. You can also use a blender, processing in batches, if you must.
4. Heat the soup through. Now add salt and pepper to taste. Remember, there may be bacon in your future, so easy on the salt.
5. Serve, garnish with bacon.

If you aren't cool with curry... well, I'm sorry for your loss. You could probably have this without curry. I don't know why you'd want to, but you probably could.

The Danish Boy pointed out that this would have made a great sauce and I have to say, he's probably right. If I used half and half in order to make it thicker, skipped the bacon, but added some cooked chicken in step 4, I could probably serve this over rice for a nice hearty meal. I might see if I can swap out the squash for potatoes, which are cheaper and I can quickly boil up instead of bake, cutting down the prep time for this meal considerably.

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