Nothing says fall like beautiful squash – and much cooler temperatures too. Work has finally slowed down….the tourists are going back home. What a whirl wind of a summer we have had! Still not sure where summer went and now it is already fall.
With the cooler weather, we have been having more soups lately and this one was lovely. Although, personally I could eat soup any day regardless of the weather. Okay, well maybe not with 32 degree temperatures.
This soup was inspired by a recipe I found in our local newspaper. Theirs was a root vegetable soup but having a curry squash on hand this is what I used. Acorn or butternut squash would be delicious in this soup as well. A good homemade chicken or vegetable stock is a must for this soup.
4 to 4 1/2 cups homemade chicken or vegetable stock
2 1/2-3 lbs. squash
4 large shallots
Extra Virgin Olive Oil
1 large carrot – chopped
3 large minced garlic cloves
2 medium apples
1 1/2 inch knob of finely minced fresh ginger
1 tsp. Thyme
1 Tblsp. Apple Cider Vinegar
2 bay leaves
salt and pepper to taste
good pinch of nutmeg
Preheat the oven to 350 degrees. Cut the squash in half and remove the seeds. Lightly drizzle with EVOO and place onto a tin foil lined baking sheet. Peel the shallots and cut into quarters – lightly drizzle with EVOO to coat. Season the squash and shallots with salt and pepper.
Bake for 1 hour until the shallots are lightly browned and the squash is cooked through. Remove from the oven and allow to cool.
Once cool add the shallots to a food processor. Scoop out the flesh of the squash and add to the shallots. Add 1/2 cup or so of stock then puree until smooth. Transfer to a bowl and refrigerate.
Meanwhile heat up a dutch oven with a Tblsp. of EVOO. Add the chopped carrots, garlic, apples, ginger, thyme and saute for about 8 minutes. Add 2 cups of stock, and the apple cider vinegar. Bring to a light simmer, and cook until the carrots are tender. Once cooked remove from the heat and allow to cool about 10 minutes. Add to the food processor or use a stick blender and carefully puree the carrots and apples. Add the pureed squash, bay leaves and remaining stock to the pan – stirring to combine. Bring back to a light simmer, check for seasonings and add a good pinch of nutmeg stirring well. Let simmer for a 30 minutes, remove the bay leaves and serve hot with good gluten free bread or buns. (we forgot to take a picture of the soup finished…until dear husband of mine gave his bowl a good stir…please forgive the untidiness but we were starving!)