This is my first installment in the Thanksgiving 2010 lose-your-mind-over-pie-and-lack-of-ingredients recipe fest. As you can tell from the lighting in my oh so perfectly posed picture, I’ve taken to night cooking again. Gil wondered why I was freaking out about all the food I have to prepare, and it’s only Tuesday. Men just don’t understand. Seeing that our feast is on Friday instead of Thursday, I’ve given myself a little time to breathe and plan, but major cooking starts tomorrow. Now if I can only convince my 2 month old to feed himself and change his own diaper… The baby loves his new play mat and you know what they say: the baby can’t fall off the floor.
This is a thick and rich soup based completely on vegetables, and doesn’t need any extra cream to make it smooth and, well, creamy. Roasting the vegetables creates a deep, caramelized flavor, and curry powder pairs perfectly with the squash. I used three small pears, but next time I would add more as I thoroughly enjoyed their sweet nuttiness.
1 large butternut squash, peeled and seeded
1 large onion
1 large carrot
2-4 pears, peeled and cored
1/2 cup chopped celery
3 tablespoons + 1 tablespoon olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
4 cups water (or vegetable stock or chicken stock)
1/2 teaspoon curry powder
1/8 teaspoon cinnamon
Preheat oven to 425 degrees F. Roughly chop squash, onions, carrot and pears into large cubes. Peel garlic. Toss all veggies with 3 tablespoons olive oil, salt and pepper and place in a roasting pan. Roast in the oven for 35-45 minutes, or until tender and browned, tossing the vegetables half way through. In a large stock pot heat remaining 1 tablespoon oil over medium heat. Add chopped celery and cook until fragrant, 2-3 minutes. Add roasted vegetables and water (or veggie or chicken stock- the latter will make for a more flavorful soup!). Bring to a boil and then lower heat and simmer for 15-20 minutes. After the flavors have melded, puree the soup in small batches in a blender until very smooth. Return the puree to the stock pot and add the curry powder and cinnamon, and more salt and pepper if you think it needs it. Cook for 5-10 minutes over medium heat. Serve warm with additional cream if you want to be fancy. You can make this soup in advance and refrigerate it for 2-3 days, or freeze it. Just make sure it is in an airtight container with room left at the top for expanding soup. Enjoy!