This post does not meet my normally obsessive stringent photography criteria.  But I couldn’t wait to blog any longer.  I’ve been back from my trip for over a week and things are finally starting to slow down a little.  The first week back involved:

  • Our annual meeting at work, where I had to present in front of the Board of Directors (after being gone for almost two weeks).  The events surrounding these meetings kept me at work late most nights.
  • Major projects at work all launching at the same time.  I just wanted to do research on the new materials when I had the chance.
  • Grad school started the day I left for vacation.  I may have only chosen to take 1 class and 1 laboratory, but I was already two weeks behind in both.
  • I guess the Northeast got a lot of rain followed by nice days after I left.  Despite having mowed before leaving, my lawn was mid-shin!
  • Unpacking, laundry, unpacking, laundry
  • We had no food in the house, so I had to go to the Farmer’s Market and grocery stores.
  • The pup was convinced I didn’t like him anymore or something.  Let’s face it I missed him more than he missed me.

And my best excuse:

  • My cameras are in one of our bags and I haven’t had time to dig them out.

But I did come up with a recipe this weekend and I just wanted to share it.  I nearly destroyed my kitchen in the process. So I snapped a couple terrible pictures of it with a cell phone… in the evening.  New readers, please do not run away in fear at this post.  I take decent pictures of my food, I promise!

I suppose I can start the food part of the post by speaking about how much I love Fall.  We got married in the fall.  I love the smell of the air in New Hampshire, I love the colors and the flavors of Fall.  I love apples.

I’m a fan of the squashes that start coming out in the fall. Not just the butternut squash and the pumpkins.  I love the acorn, the buttercup, the spaghetti, the carnival and the ambercup, just to name a few. This weekend I got a hold of a beautiful ambercup squash.  It looked like a bright reddish orange pumpkin in a way.  I had to try it in a soup.

And you can use different winter squashes in recipes that call for butternut squash.  Each has a slightly unique flavor, but they offer similar flavors and textures.  Trying different squashes helps reduce the monoculture of our food system, which is better for the environment.

I made the soup in my slow cooker and adapted a recipe for a butternut squash soup.  Aside: Why do vegetarian soup recipes always insist on listing a meat based broth?  I often use veggie broth in my hubby’s meat based soups to no great detriment.

One instruction that did not go well was the blender step.  The original recipe said to break the soup up in 2-3 batches of blender time to smooth out the chunks.  My first attempt exploded across my kitchen! My second attempt with a half full blender at the lowest speed with the cap held down still oozed out of the top.  I am still finding bits of orange goop in places I wasn’t expecting… like under the cat’s food dish.  So my recommendation would be to use an immersion blender or a potato masher.  It probably helps that my recipe didn’t include onions like the original.

Ready for the horrible pictures?

Winter Squash Soup
The flash went off, which isn’t flattering to any food.

Winter Squash Soup
The flash didn’t go off and the natural light was fading… quickly.

Winter Squash Soup
I tried to fix it… but that was a failure too. It’s probably closest to the delightful color the ambercup lead to the soup.

So dear readers, know that the soup turned out much better than it looks.

Winter Squash Soup

Prep Time: 15 minutes

Cook Time: 4 hours

Yield: 6 to 8 servings

Adapted from Crock Pot: Best Loved Slow Cooker Recipes - Curried Butternut Squash Soup

Ingredients

  • 2 pounds winter squash (acorn, butternut, buttercup, ambercup), rinsed, peeled, seeded and cut into cubes
  • 2 whole apples, peeled, seeded and cut into cubes
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 1/2 tablespoon curry powder
  • 1/4 teaspoon of cloves (ground or whole)
  • salt and pepper to taste

Instructions

  1. Prepare squash and apples, place in slow cooker
  2. Add remaining ingredients to slow cooker, mix well.
  3. Cover and cook on low for 5 hours or high for 4 hours (veggies should be tender)
  4. Use an immersion blender to process.
  5. Adjust salt and pepper to taste.
  6. Garnish with cranberries, chopped up apple bits or cinnamon.
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I have lots of other exciting things to blog about, such as my trip and food I ate while camping, but life calls at the moment.

What is your favorite fall food?

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6 Responses to Winter Squash Soup

  1. Allie says:

    Can’t wait to hear about this trip! And soup is hardly photogenic even when you DO get a good pic. I mean, it’s soup, and it’ll look like soup. I have a bunch of butternut squash that needs to be used, and this sounds like a great fall soup to use it in!
    Allie recently posted..WIAW and the Doldrums

    • Miriam says:

      My hubby can’t stand squash. So it always means more for me. Squash actually keeps pretty well most of the winter. My next door neighbour grows a ton of them and keeps some of hers well into winter. I should ask her how she stores them.

  2. Melissa says:

    That soup sounds quite tasty. I love winter squash too. Last fall I discovered Delicata through my CSA, I love it. I mostly just baked it with some spices and at it as a meal with some rice last year, but tonight I’m planning to saute it with some mushrooms and rosemary. Really looking forward to all the delightful winter squash meals that are to come. and might give your soup a try.
    Melissa recently posted..And then there were two tomatoes

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