I feel like I’m late to a party. That’s not the norm for me, as I’m always early everywhere I go. But with only a few days left before the beginning of spring, here I am making Winter Squash Soup!
But it snowed here in Virginia yesterday with a high of 40 and they’re forecasting a high of 72 on Thursday. The weather is all over the place this time of year. And so am I!!!
My husband’s niece Christine recommended this recipe from a cookbook titled Farmer John’s Cookbook, The Real Dirt on Vegetables. I was intrigued by the title so I ordered the cookbook from Amazon and bought it used for $6.96! I love a good deal and I really like this cookbook. I also love the idea of a community supported farm.
Speaking of farms (I guess it’s more like a garden) we bought vegetable seeds last weekend! Time to turn the soil, add the compost, and spread the early spring seeds. We had such fun with our garden last year and I was blessed with the opportunity to blog our homegrown vegetables. We hope to be successful again this year and I’ll start posting our “garden to table” installments again 🙂 Yeah! I love a complete circle. Turn the soil, plant the seed, pick the vegetables and eat the vegetables.
Oops I’ve wandered off base again – back to this delicious soup. The ingredients are simple: butter, scallions, parsley, jalapeno pepper, garlic, butternut squash, chicken stock, whole canned tomatoes, allspice, nutmeg, red curry powder, salt and pepper.
Saute the scallions in melted butter, Add parsley, jalapeno and garlic and cook for a few minutes. Add the squash, stock, tomatoes, allspice, and nutmeg. Cook until the squash is tender then puree with a stick blender. Add the curry powder, salt and pepper. Simmer until heated through. That’s it! This is a seriously easy soup with a rich healthy flavor.
Garnish with fresh parsley, a little hot sauce or plain Greek yogurt if desired.
Curried Winter Squash Soup
(Adapted from a recipe in Farmer John’s Cookbook)
4 tablespoons unsalted butter
1 cup chopped scallions
1/4 cup fresh parsley, chopped
1 jalapeno pepper, seeded, finely chopped
3 cloves garlic, minced
3 pounds butternut squash, peeled, seeded, cubed
4 cups chicken stock
1 14-ounce can whole tomatoes, chopped
1/2 teaspoon ground allspice
pinch of freshly grated nutmeg
2 teaspoon red curry powder
freshly ground black pepper
fresh parsley for garnish
hot sauce and Greek yogurt toppings if desired
Melt the butter in a large Dutch oven over medium heat. Saute the scallions until wilted. Add the parsley, jalapeno and garlic. Cook stirring occasionally for about 5 minutes.
Add the squash, chicken stock, tomatoes, allspice and nutmeg. Bring the soup to a boil. Reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes.
Using an immersion stick blender, process until the mixture is smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches. Stir in the curry powder, salt and pepper to taste. Heat the soup thoroughly and serve.
I have several fun and delicious recipes planned for this weekend. I think I’m getting my cooking mojo back again 🙂 I guess we all get a little tired from time to time. I love trying new recipes, especially when they turn out great. Happy hump day! Thanks so much for stopping by.