I have been a bit distant lately. I know; I’m sorry. I entered a fiction contest on Saturday (Yeah, yeah, la-dee-dah. I’m sure I won’t win.), which meant the weeks leading up to Saturday were very busy. It was hard to concentrate on cookies and chocolate when my head was buried in tall ships and Pre-Revolutionary America.Anyway, I did come up with a few recipes, and I figured I’d post them now, while you’re all dreaming up your Thanksgiving menus. This is the winter squash soup I promised you. By the way, it freezes beautifully, so if you want to serve it for Thanksgiving, make it now, let it cool completely, and freeze it in a big container. You can heat it up when the turkey comes out of the oven!Coming soon: pumpkin crème brûlée, for those of you who want something a little different for pumpkin pie.
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 1/4 teaspoon curry powder
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- pinch of cayenne pepper
- 2 14 ounce (400g) cans winter squash puree (butternut squash, or even pumpkin)
- 1/2 cup (175g) apple cider or grape juice
- 1/2 a large ripe pear, peeled and chopped into 1 inch pieces
- 2 cups (500g) homemade chicken stock
- 1 large sprig of fresh sage
- salt to taste
- 2-4 tablespoons heavy cream
1. Over low heat, melt butter in the bottom of a large pot. Sauté shallot in butter until tender, about 8-10 minutes. Stir in spices and cook for a minute more.
2. Stir in squash, pear pieces, juice, and chicken stock. Bring to a boil. Reduce to a simmer and toss in sage. Simmer for 10 minutes, or until the pear pieces are tender.
3. Remove sprig of sage. Add salt (I used about 1/2 teaspoon, but the amount will vary, depending on the stock used.). Stir in cream. Serve.