Fall is in full swing here in New England. Last week, I went grocery shopping at Russo’s Market in Watertown, MA, and couldn’t resist the itch to snap a picture of these cute pumpkins! I know some of you will say that the recipe calls for squash, but I am pretty sure you can make it with pumpkin and call it pumpkin soup!
Anyways, a short while ago, I went to see my friend Serena. Besides being a great cook and a wonderful host, Serena is also a proud owner of two adorable cats. Many things in her house are cat-inspired or cat-themed (is it even a word?)… like the bowl you see in the picture below 🙂
Serena made a lovely fall dinner of fresh salad, the soup, and apple crumble. She also made the bread! I loved the soup so much, I made it again three days later! I didn’t take any pictures though, so the one below is Serena’s and, again, is from my phone.
- 2 medium size squashes of your choice
- olive oil for brushing
- salt and pepper
- one large sweet onion, diced
- 3 tablespoons unsweetened butter
- 1 sprig fresh thyme
- 1 teaspoon yellow curry powder
- 2 bay leaves
- 1 teaspoon tumeric
- 2 cups water
- 1 1/2 cup half and half
Preaheat the oven to 375 degrees F. Cut the squashes into quarters, brush with olive oil and sprinkle with salt and pepper. Roast for 45 minutes or more if needed. Let cool, peel, and break up into small pieces.
Meanwhile, sautee the onions in butter for 5 minutes, then add the spices. Add the squash, pour in the water, and simmer for 15 minutes. Take out the bay leaves and the thyme sprig (if you are using fresh thyme). Process the soup in a blender or use an immersion blender. Add the half and half and heat through. Adjust seasoning to taste.
Serve in a warm bowl, garnished with croutons and sprinkled with black pepper.