One of the things I regret most about losing my mother so early is that she never got to see my food tastes evolve. She died when I was eighteen and just coming out of almost a decade of pickiness. She used to joke that I was on a "white diet," meaning that I only ate things that were white. Examples given: bread, rice, plain pasta, parmesan cheese.
My mother, with all of her culinary adventurousness, used to literally beg me to try something and, much like Veronica in this week's video, I would purse my lips and turn my head. I only wish now that I could sit down to a meal with my mother, that I could cook with her, travel with her, take her to a restaurant I am reviewing.
The best I can do is know that she would be wildly happy to see me eating and cooking something like the below recipe.
(Please be patient with me as I learn how to photograph food and write out recipes. I'm new to both!)
Curried Butternut Squash Soup
Serves 6-8
Ingredients
- 8 cups chicken broth
- 1 large shallot minced
- 1 tablespoon olive oil
- 2 medium butternut squashes cut into cubes
- 2/3 cup heavy cream
- 3 teaspoons curry powder
- 1 teaspoon cayenne pepper (more if you're adventurous)
- 1 teaspoon nutmeg
- dash cinnamon
- salt and pepper to taste
This is a wonderfully easy soup to make. I think the most annoying part is just cutting up the squash. But maybe you like that sort of thing.
Directions
Begin by peeling, halving, gutting and cubing the squash. Like I said, I find this part of the recipe a little cumbersome, but I bet there are those of you who like this part. Tip: Trader Joes sells cubed butternut squash for cheaters...or people that have 6-month olds.
Next sautee olive oil and shallots and until golden and sizzling. Add broth and cubed squash and simmer on low for 25 minutes, or until the squash is easily pierced with a fork. Add cream and spices and blend.*
*For the blending, a cuisinart or blender will work fine, but will be messy. I highly recommend investing in an immersion blender. They're fairly inexpensive and will save you loads of time and splatter. And they're REALLY satisfying to use.
Once blended, let soup to heat on low for another 20 minutes. This allows time for the spices to really think about themselves. If you have time to make the soup a day ahead, it will be even better the next day.
Garnish with a light sprinkle of cayenne pepper or cracked black pepper.
*Entertaining Tip
Serve this in mugs like I did at our holiday gathering last weekend or buy those posh little spoons they use in Chinatown and serve the soup as warming sips as guests arrive.
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So there it is, my first recipe! I look forward to getting feedback from you as I go along with these, especially if you make the recipe.
