Golden Autumn Soup with Spices
I created this soup long ago when my dad gave me a huge chunk of winter squash he’d grown. I much prefer using my fresh or frozen turkey broth to chicken broth, but you can use either. This soup is a family favorite I make every fall and winter.
Squash can be roasted in the oven or cooked in the microwave. In both cases, put squash skin side up in a pan and cover the bottom of the pan with water. Set the oven for 400 degrees or the microwave on high. Cook until you can use a fork to easily remove the flesh from the skin. Puree in a blender or food processor.
Serings: 6 Serving size: 1 cup Preparation time: 20 minutes
Ingredients 1/2 cup onion or leek, chopped 1 cup mushrooms, sliced 1 1/2 tablespoons grapeseed oil 2 1/2 cups baked winter squash, pureed 1 cup milk 1 quart turkey or chicken broth 1 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon ground ginger 1/8 teaspoon white pepper 1/4 teaspoon nutmeg 1/4 teaspoon turmeric 1/2 teaspoon curry Options: ground hazelnuts, plain yogurt
Directions 1. Saute onion or leek and mushrooms in oil in a large pot unti it is soft. 2. Put squash puree in blender and add milk. Process until bended. Add the sauteed mixture and 1 cup of broth. Process again until only tiny bits of onion or leek remain. 3. Place this mixture in a large pot and the remaing broth. Add seasonings and heat through. Adjust seasonings to taste. 4. Serve hot with chopped hazelnuts on top or sprinkle with paprika or grated nutmeg. Another option is to add a dollop of yogurt.
Note: If soup becomes too thick, thin with more broth or milk.
I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out. Good cooking to you! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.