Delicata Squash Soup

PORTLAND PEEPS

Ingredients:

2-3 pounds of Delicata squash (or your favorite squash) I like the sweet flavor Delicata brings to the mix
2 medium sized sweet onions
2 large carrots
1 celery
2 apples, peeled and cored
Olive oil
Salt
Pepper
2-3 cups chicken stock
1/2 teaspoon good curry powder
1/2 - 1 cup half and half (or cream if you want it a bit richer)

Instructions:

Peel, gut and dice the squash into 1-inch pieces. Peel the onions and cut into 1-inch chunks. Peel two carrots and cut them into small pieces. Do the same with the apples, and cut the celery into small pieces too.

Throw all the fruits and vegetables into a baking dish, drizzle with some good olive oil and sprinkle with salt and pepper. Roast these in a 425 degree oven for about 45 minutes or until roasted, browned and quite soft.

While the veggies are roasting safely in your oven, heat up your homemade chicken stock (in my case, turkey stock) that’s tucked way in the back of your freezer. If you didn’t tuck any homemade stock in your freezer, no worry, you can use the canned stuff. Heat it up in a pot on the stove.

Once the veggies are done, combine them together with the chicken stock in small batches, in a food processor or blender until thoroughly pureed. Repeat this process until all fruits and veggies have been pureed.

Pour the pureed soup back into the pot on the stove and add the two remaining ingredients, curry powder and half and half. Heat on medium heat until heated through, stirring occasionally.
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