Some of the Thanksgiving traditions we enjoy is the curried
butternut squash soup I have been making for the last 20 years or so. This year was no different – even though we
couldn’t get down to North Carolina to join the family, we did have a visit
with friends in Bethesda, and I made the soup.
Although I do follow the recipe closely, each year it is a
little different – by the way, the link at the end of this post will take you
to one that has the recipe. Variations
come from the type of winter squash used (I have used acorn squash, butternut,
and banana squash – but there are plenty of others), the type of stock and
amount of juice used (the last few editions have been vegetable stock, but I’ve
used chicken stock before; also I’ve substituted wine or cider for the juice
component of the recipe), or the type and amount of curry used (I always start
with about a quarter of what’s specified and add more to taste).
Adding to the excitement this year, the kitchen tool that I
use for dicing the onions broke while I was working on the batch, and then our
old blender had broken as well.
Fortunately, we got a new Cuisinart food processor this year – that actually
made the whole thing easier!
I doubled the recipe for this year because the headcount for
the meal was more than I had prepared for in the past. We calculated that there was a gallon and a
half of soup! There are leftovers!
In any case, everyone seemed to enjoy it, and I did as well –
so all’s good. Here’s that link that
includes the recipe:
No comments:
Post a Comment