Being in the hinterlands, I have some items brought to my door weekly, including milk,eggs, bacon, sausage, butter, breads and sometime a surprise box. It used to be all organic. In the harsh winters that is difficult to do here.
Today I used a huge butternut squash, and an apple from last week’s treasures. I roasted the squash with an onion for an hour with olive oil, salt and pepper. Then I turned the squash and put them atop the oven to cool. The onions were not done enough so I cut them down further and sauteed them with apple pieces. I also toasted garam masala in a dry pan to add to the soup as needed.
I first used the food processor to mix the onions and apples, that had gotten a dose of chicken broth to hasten their softening. Then I processed the pulp of the butternut squash I’d taken off the skin with a spoon, with more chicken broth.
The pulps were added to a large pot and started to boil and sputter almost immediately. I added more broth and 1/3 of the curry seasoning. More broth, then some fresh apple juice I happened to have on hand and more of the curry seasoning. About 1/4 cup of heavy cream and the rest of the curry seemed to work. I added a bit of salt, pepper and cayenne and we were good to go.
This is why I don’t write recipes for you, or copy others. Sometimes I want to give you a great recipe but will be sued for doing so.
Perhaps my age allows me to create whatever culinary confections that come to mind. And we all know a mind is a terrible thing to waste. Cheers, Dee
Cooking with Dee 