Curried Squash/Carrot Soup

First of all I’ve no recipe to share as this was a first attempt. I looked for butternut squash which I like for flavor and color, but found none. So I got two acorn squash, which I’ve never worked with. I went to cut the first one in half and got halfway with a 7″ Santoku knife. Luckily my sister called before I cut off fingers.

After our call, I eased the Santoku out and used my 10″ chef to finish the job. I brushed the squash with olive oil, salted and peppered and turned them cut side down on a sheet pan. Ditto four large peeled carrots. Added a few tablespoons of chicken broth and placed them in a 350 degree oven for about an hour.

While cooling, I toasted 1T of good curry powder in a dry skillet, yes, until our place smelled like India (hours later, it still does). Also sauteed some onion and garlic.

I added the veggies and 2 t curry to a pot and covered with chicken broth. It was then I realized that I used the few T’s of heavy cream I was trying to use up on scalloped potatoes the other day! So as Jim was on his way home I asked him to pick up a pint.

When all the veggies were really soft I used the food processor (already have two sinks of dirty dishes so didn’t want to change to the blender) and in three loads I processed everything. Now it’s a puree that “burps” if it boils at all. I seasoned everything, adding the rest of the curry and some cayenne, as well as salt and pepper. When all the ingredients were present I added a little chicken broth and cream until I had the right consistency and flavor.

It was an excellent soup and I’ve six more servings in the frig and it’ll only get better tomorrow!

Notes: I really wanted butternut squash. If I’d done it with only acorn squash it may have come out an unattractive color, though the flavor would have been there. The carrots were a savior not only for sweetness and flavor, but their bright orange color.

I’m not big on using recipes for everything, as I believe if one knows the principles and uses a good palate along with judgment, anything can be done well. OK, not puff pastry.

Perhaps next time I make it with butternut squash I’ll keep a notebook at my side and track measurements. But the soup was good. Rich, spicy, velvety and a nice color. Dee

ps Jim doesn’t see soup as a meal, so I made Black Forest ham and cheese sandwiches with lettuce and tomato and spicy brown mustard on artisan wheat baguette to go alongside….