This delightful harvest soup will dress up a dinner party or warm up a cold winter night. It can be vegan if made with vegetable broth.
Butternut Squash Soup with Curry
2 T olive oil
2 large onions, chopped
2 t curry powder
1 large butternut squash, peeled and cut into chunks
2 apples, peeled, cored and cut into chunks
6-8 cups chicken or vegetable stock
1 cup apple cider or orange juice
Sauté the onions in the olive oil until soft and add the curry powder. Add the squash, apples and stock. Bring to a boil, then simmer until the squash and apples are tender. Separate the solids from the stock and puree in a food processor. Add the puree back into the pot with the stock and add the juice. (Orange juice will yield a very different flavor from the apple cider, but it’s good!) Heat the soup through, while adding salt and pepper to taste.
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Light and hearty at the same time, this easy-to-make, low fat chowder is a great winter dish.
Easy Corn Chowder
2 slices bacon, chopped
1 T olive oil
2 large onions, diced
2 cloves garlic, pressed
2 quarts chicken or vegetable stock or a combination of both
16 oz. frozen corn
3-4 medium potatoes, peeled and diced
2 cups milk
pinch of thyme
salt and pepper to taste
Chop the bacon and fry it out in a small frying pan. Heat the olive oil in an 8 qt. stock pot; fry the onions until golden; add the garlic and fry for 1 minute. Scoop the fried bacon bits out of the bacon grease with a slotted spoon and add them to the stock pot along with the potatoes. Toss the potatoes briefly, then add the corn and the stock. Add the thyme, salt and pepper.
Bring to a boil, then turn down the heat and simmer until the potatoes are tender (about 30 minutes). Add the milk and bring to a very low boil, adjust the seasonings, and serve.
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