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Squash Sustains a Hearty Soup That's Suitable for the Season
October 15, 2008
Squash Sustains a Hearty Soup That's Suitable for the Season
By Denise Miller
For the Albuquerque Journal
I'm a believer in soup at any time of year. But as the autumn chill settles in our valleys and the early frosts sweeten carrots, onions, beets and apples, the perfect time to make soup is here.
Various cool-weather crops including chard, spinach, beets, winter squash, pumpkin, apples and chile are likely to be plentiful at growers' markets.
Adjusting menus to the season starts to feel natural after seeing what others' local soil is producing. Visiting a growers' market certainly will inspire home chefs to prepare tasty meals.
Local markets offer many kinds of winter squash. I happened to bring home acorn squash.
The following recipe evolved from two recipes, which called for butternut squash -- probably because it is easier to peel. With a little patience, I peeled the acorn squash just fine.
But cutting through a winter squash's thick skin and hard flesh takes a little power and a good chef's knife. Chopping this sturdy vegetable is the main reason the soup's preparation time is about 30 to 45 minutes.
I was inspired to add quince to the soup because of a recent trip to Truth or Consequences where they grow abundantly.
But a chopped apple, such as a tart Granny Smith, can replace that apple-and-pearlike fruit.
As I contemplated adding curry, I thought it might not be a flavor my kids would like, so I went light.
However, as the soup was bubbling away, my youngest and sometimes pickiest child said, "Is that curry I smell? I LOVE curry!"
With that, I added a few more teaspoons of curry.
That night I served soup and bread to diners ages 8, 10, 11 and 12. Even our guest who declared himself an extremely picky eater gobbled it up and tried to guess the ingredients.
Squash and apples complement each other, and curry adds an exotic flair to this creamy, pungent soup.
The soup still tastes great with a traditional vegetable purée rather than the light cream, but the cream brings the flavors together and adds a touch of sweetness. The slight gingery, curry flavor remains on the tongue after each spoonful.
CURRIED WINTER SQUASH SOUP WITH QUINCE, APPLE AND GINGER
Prep time 30-45 minutes Makes 10-12 cups
4 tablespoons sweet butter (or 2 tablespoons olive oil)
2 cups finely chopped onion
4-5 teaspoons curry powder
1 celery stalk, chopped
2 carrots, chopped
1 tablespoon grated ginger
1 winter squash (butternut, acorn or other) to equal about 5 cups, peeled and chopped
1 quince, peeled and chopped to equal 2 cups -- may substitute Granny Smith apple 1 apple, peeled, cored and chopped
6 cups chicken stock
1½ cups apple juice
salt and pepper to taste
1 cup half and half
Melt butter (or heat oil) in heavy, wide soup pot. Add chopped onions and curry powder. Cook on low heat until onions are tender, about 15 minutes.
Add celery, carrots and ginger and cook for 5 minutes.
Pour in stock, squash, quince and apple and bring to a boil. Reduce heat and simmer, partially covered, until squash is tender, about 40 minutes.
Remove from heat. Blend until smooth, either in batches in a blender or food processor, or with a food mill or stick blender.
With a food processor, blender or mill, be sure to separate solids and liquids with strainer and reserve liquids. Use about a cup of liquid to process.
Return puréed soup to pot. Add reserved liquid if separated.
Add apple juice and cream.
Season with salt and pepper.
Simmer briefly to heat through and serve with bread.
Put in a Sub
Don't have a quince? Grab a tart Granny Smith apple.
