Just about every restaurant in town serves some form of squash soup at this time of year. I made this version for a friend who was coming for Sunday lunch. It has very delicate flavours by my standards, but perhaps subtlety is not a bad thing once in a while.
Ingredients:
1 medium sized squash of the Butternut or Buttercup variety (enough to make about 2 cups of the mashed cooked squash)
½ medium onion diced
1 Tablespoon butter
1 litre of low sodium chicken or vegetable stock (a.k.a. broth)
¼ cup of applesauce
¼ cup of whipping cream
¼ teaspoon of curry powder
1/8 teaspoon of cumin
1 teaspoon of kosher salt
Pepper to taste
Place the squash in a 375˚ F. oven on a cookie sheet for approximately 45 minutes or until a sharp knife slides easily through the flesh. Remove from the oven to cool; when cooled enough to handle, slice open, scoop out the seeds and stringy bits and remove the skin from the dense flesh of the squash. Mash the squash. (At this point, you can cover the squash and leave it in your fridge for several hours or overnight until you are ready to make the soup). In a large pot, melt the butter over a medium-low heat and add the diced onions. Cook onions until translucent but avoid browning them. Add the squash, chicken stock, salt, cumin, curry powder and applesauce to the pot. Whiz the mixture with a hand-held 'whizzer' or alternatively, place it in a blender or food processor and process until smooth. Return to the pot and heat over a medium heat to serving temperature. Stir the cream into the mixture near the end of the heating process, shortly before you are ready to serve the soup. After ladling the soup into bowls, add freshly ground pepper to taste and a decorative drop or two of heavy cream. Serves four.
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