My wife and I recently went to the pumpkin patch just north of Broomfield to pick up our pumpkins for Halloween. Now, I dislike winter more than sitting in I-25 traffic, but I do love fall, especially for the food. Fall Recipes are traditionally rich, hearty, and have homey flavors that really take you back to your childhood. Wow, did I really say that last part? I agree, very lame. At this point you’re probably imagining a grey haired guy typing this while he’s listening to the Moody Blues. I digress – back to the story.

While we were checking out, I saw a basket of Butternut Squash priced at only $1 per squash. I couldn’t pass up a deal like that for some locally grown produce. Butternut squash makes wonderful soup, and seeing as how I just made some butternut squash soup with Exec. Chef Chris Hyder, I decided it would be a good time to break out the stockpot and my immersion blender. Below is Chris’ recipe, with a little IndieEats love added to it. I know what your saying – IndieEats – you only have like 3 postings, one is a review, and the others explain how you’ll uncover great local restaurants. Well thanks for calling that out – really cool of you. To be honest – I have a couple of reviews in the hopper, but I wanted to share the other side of my passion of food – cooking. 

Now to preface this recipe – this is not my own – not that any recipes truly are anymore. But I did add some playful garnishes, which will add a unique touch to the soup. Also, I have a couple tips in here that I should have done while making this.

Curried Butternut Squash Soup – Serves Six

Before you start the recipe, make sure to peel, seed and cut your squash. If you wait until you start to saute your shallots and apples, it will be too late. Peeling and chopping squash is not the most time-friendly task in the kitchen.

 Ingredients:

  • 2 T. unsalted butter
  • 2 shallots, minced
  • 1 green apple, peeled, cored and chopped
  • 1 T. curry powder
  • 2 ½ lb. butternut squash, peeled, seeded and cut into ½ inch cubes.
  • 3 c. chicken stock
  • Kosher salt and freshly ground pepper, to taste
  • 1 c. heavy cream, optional

 Preparation:

  • In a medium size stockpot over medium high heat, melt the butter and add the shallots and sauté until softened.
  • Add the chopped apple and the curry powder and stir to combine the ingredients. Cook for 2-3 minutes.
  • Add the butternut squash and the chicken stock, cover and simmer for 25-30 minutes or until the squash is tender.
  • Using an immersion blender puree the soup.  If it is too thick add more stock or water to adjust the consistency.  If you do not have a stick blender allow the soup to cool to room temperature and puree the soup in a food processor or blender. If you use a blender you must be very careful. Hot liquids expand almost immediately and in a closed space like a blender and may erupt out of the top and burn you. Letting the soup cool and then blending is best for the blender method.
  • Once soup is pureed you can finish it with heavy cream by simply stirring the cream into the soup.
  • Taste the bisque and adjust seasoning if necessary and serve.

When he says adjust seasoning as needed….uh…yeah it will be needed. Starchy vegetables have a habit of absorping salt. Think of them as Lindsay Lohan on a bender just after she got out of prison. Only I don’t think Lindsay is absorping salt….anyways salt and pepper liberally, but make sure to taste as you go.

You could garnish with some chifonade (I don’t think I spelled that right) chives, and also drizzle the heavy cream on top of the soup before you serve. But I also have provided you with a couple other garnishes as well: chopped bacon, and spicy toasted walnuts. I’m pretty sure you know how to cook bacon, and if you don’t, then…well come on! It’s bacon for christ’s sake! Anyways, below is the recipes for the spicy walnuts. I like a lot of heat while I’m cooking, but if you prefer the tamer seasonings, just reduce the amount of Cayenne pepper by half

Ingredients:

  • 1 2oz package of chopped walnuts
  • 1 tsp Olive Oil
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste

Preperation:

  • Set your oven to broil at 500 degrees.
  • In a small mixing bowl, combine the chopped nuts, olive oil and all spices.
  • Spread the seasoned nuts out evenly on a cookie sheet/baking pan and place inside the oven.
  • Leave the door cracked a little bit – it reminds you that you have something in there, and lessens the intensity of the broiling. Cook for 3-5 minutes, or until golden brown. Make sure to watch the nuts, because no one likes burnt nuts.
  • Giggle accordingly.

Ladle the soup into bowls. Put your heavy cream into a ladel or measuring cup with a lip, and slowly drizzle it in a cool pattern on the soup. Top with the spicy walnuts and chopped bacon and you’re good to go!

Photo

  • Aimée Leverette

    Made this Monday night and it was outstanding! What a great find for fall! Thanks for sharing

  • Indie Eats

    Glad you enjoyed it! I’ll be doing my green chile recipe next, so stay tuned!