I really should call this... OMG I need to use up all the squash before they rot soup as it is a mix of various squashes I had on hand. Along with a bunch of other stuff I had that I wanted to use up. What went into this batch. 2 Lg Butternut Squash 1 Med Pumpkin 2 Acorn Squash 1 Delicata Squash Rinse the squash, cut in half, discard seeds. Layout on baking pan flesh side up. Sprinkle with olive oil, salt and pepper. Roast in 375F oven till tender. Meanwhile... 2 Lg Onions 2 Lg Shallots 3 Lg Carrots 4 Clove Garlic 1 Chunk of Ginger Cut all that up and sweat in a soup pot under low low heat with some oil and butter, white pepper and salt till the onions are transparent and the carrots are tender. Add 6-8 cups of Chicken or Vegetable stock. I make my own stocks and have them in freezer so this was a mix of about 2 cups veggie stock and 6 of Chicken stock. Add a cup of so of good Apple Cider, bring to low boil and turn down heat to simmer very gently. Once the Squash are nice and tender remove from oven and let cool a bit. Then scoop out all the squash goodness, discard the skins. Add the squash meat to the soup pot. Season with a big pinch of salt, some white pepper to taste. Then add about a 1/2 teaspoon of Cinnamon and 1 tablespoon of Curry Power, I use a very hot Curry mix from North Market Spices . Now comes the fun part. Using an immersion blender make it smooooooooooooth. Let simmer another 5 min or so and taste. Adjust seasonings. Serve with a dollop of Crème fraîche* and garnish with some chopped Cilantro to brighten it up a little. Freezes real well too... *I get mine from Snowville Creamery
:cornut: Yeah but it will keep him from being so full of..............uh.........:wink:.himself. Yeah that's it.:lol::lol::lol: Jason