Thursday, 24 October 2019

how can this already be our last weekend of the season?
we still have empires and mutsus to pick...

two beautiful apples to end end our harvest with.

there’s a pumpkin patch to peruse! 

are  you ready for halloween? 

drop in for a spell! 

there is free parking for witches 

i love a bowl of soup on a rainy day.
it always rains on halloween , so
here is a super easy basic recipe for squash soup 

we are dumpers in our family, so this recipe isn't exactly precise.
just adjust it to your liking for taste and texture. 

 2 medium  squashes
i used a butternut an a sunshine buttercup
1 onion diced 
enough butter to caramelize the onion in - about 2 tablespoons 
curry to taste…i used a generous tablespoon of red curry paste 
2 -900 ml cartons of vegetable or chicken broth 
1 can of coconut milk 
2 fresh sage sprigs
 1/4 cup of roasted pumpkin seeds

roast both squashes whole in a 350˚ oven for 45 minutes to and hour.
it will cut and peel so easily after it is cooked. 
while the squash is cooking, heat the butter in a large pot.
add the onion and cook until caramelized and then add curry paste.
cook for a couple of minutes to blend the flavours. set aside. 

when the squash is cooked, peel off the skin, remove the seeds and cut into  smaller pieces. 
add this to the pot of curried onions.
add the chicken broth, and half of the can of coconut milk. heat through. 
 blend this in batches until smooth.
this is where you could add more chicken broth if the soup is too thick.
adjust the seasonings. perhaps a little salt and pepper? a little ginger? 

pour the soup back into the pot to keep warm.

in a fry pan, heat another tablespoon or so of butter..
add sage leaves and cook until crisp and the butter is brown..about 5 minutes.

ladle the soup into bowls and garnish with another swirl of coconut milk,
the fried sage leaves and roasted pumpkin seeds. enjoy!

see you soon,

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