People have been asking for my recipe for this amazing soup, so I’ll share it here. I found the recipe in a magazine about ten years ago and have been making it every autumn since. With a piece of crusty bread, it makes a complete meal. And it is so easy to make…
The cream topping:
3/4 cups sour cream
2 tbsp honey
1 tsp salt
wisk together these three ingredients and refrigerate.
1 buttercup or butternut squash, sliced in half lengthwise
4 tbsp butter
1 chopped onion
2 stalks of celery, roughly chopped
2 carrots, roughly chopped
1/2 tbsp cinnamon
1/4 tsp cloves
1 tsp curry powder
2 apples, peeled and chopped
Scoop the seeds out of the squash and put cut side down in a buttered baking dish. Bake at 350 deg for about an hour. Cool for 45 minutes.
In a pot, melt the butter and then saute the onions, celery and carrots.Cook, stirring for about 10 minutes. Then add the apple and spices,stir. Then add 6 cups of water and the cooked squash that you have scooped out of its shell.
Simmer 1 hour
Let cool 30 minutes and then puree, either in a blender in small batches, or do like I do, with an immersion blender. I do it right in the pot. Add salt and pepper to taste.
To serve, garnish with a dollop of the sour cream mixture on top.
Let me know how you made out!