Friday’s Soup

“Of soup and love, the first is best” 
a Spanish proverb

In an effort to eat a little healthier I went searching for a soup hearty enough to satisfy a working man’s appetite but not cream based. In the 2010 recipe file I found this lovely Butternut Squash Soup I had adapted from Food Network.  It has attainable ingredients and minimal prep time that result in a wonderful savory soup.1 large sweet potato, 1 medium butternut squash, olive oil,  salt, black pepper, 1 mild onion chopped, 1 quart vegetable broth,  2 tsp mild curry powder, .3/4 cup sliced almonds, 2 tbls sage chopped fine, 1 tbls butter

Preheat oven to 375 degrees.  Divide the squash in half, scoop out seeds, drizzle olive oil on the cut edges and generously salt and pepper.  Place cut side down on baking tray.  Roast until very soft, aprox 45 min.  Scrub the sweet potato, trim, place in foil and roast until tender. Mine required about the same amount of time as the squash.  Allow to cool enough to handle then scoop out the flesh.In a large dutch oven cook the onions in 2 tbls olive oil until soft. Add the squash, sweet potato, vegetable broth, and; curry powder.  Simmer about 10-15 min until squash separates. Using an immersion blender purée soup.  If you use a blender allow to cool for 10 min and do in small batches. Season with salt and pepper to taste and simmer. If the soup is too thick add additional broth to thin.   While soup is simmering sauté sliced almonds and sage in the butter until almonds start to brown.  Ladle into bowls and top with the almonds and sage.  Serve with salad, and Lillian’s Easy Italian Bread.  If you prefer a spicier soup add a spicy curry.  I use a mild curry because it is not over powering, just enough to add body to the soup.  Both the squash and sweet potato may be baked ahead, scooped out, and refrigerated.  The soup also freezes well.

“To make a good soup, the pot must only simmer or ‘smile'”

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