My CSA, J.R. Organics, provided the recipe and the squash for my first stab at a squash soup. The final product was tasty and I'm looking forward to the 3 servings I stowed in the freezer. 1 pot = 3 dinners! Check out the recipe on the CSA website. Curried Butternut Squash and Apple Soup
adapted (twice-removed) from the Silver Palate cookbook
3 Tablespoons Unsalted butter
1 cup chopped red onion
1/2 cup sliced leeks*
4 Teaspoons curry marsala powder
3 pounds butternut squash* (~2 medium-sized squash)
2 sweet apples*, cored and chopped
4 cups vegetable broth (I used no-chicken broth)
salt and pepper, to taste cayenne pepper, to taste
1. Cook the onion and leek in the butter over a low heat until tender
2. Add the curry powder, cook for a minute (might need to add a splash of broth)
3. Add the stock, squash, and apples
4. Cover and bring to a boil
5. Reduce heat to a low simmer and cook, covered, until the squash is tender
6. Puree by your favorite method and return to the pan
7. Season with salt, pepper, and cayenne pepper
*items from biweekly CSA
1 cup chopped red onion
1/2 cup sliced leeks*
4 Teaspoons curry marsala powder
3 pounds butternut squash* (~2 medium-sized squash)
2 sweet apples*, cored and chopped
4 cups vegetable broth (I used no-chicken broth)
salt and pepper, to taste cayenne pepper, to taste
1. Cook the onion and leek in the butter over a low heat until tender
2. Add the curry powder, cook for a minute (might need to add a splash of broth)
3. Add the stock, squash, and apples
4. Cover and bring to a boil
5. Reduce heat to a low simmer and cook, covered, until the squash is tender
6. Puree by your favorite method and return to the pan
7. Season with salt, pepper, and cayenne pepper
*items from biweekly CSA
photo credit: Cayenne 01.15.09
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