For Shabbat, I am debuting a new soup. I love squash soup but have yet to make a really good version myself. This week I took a few different butternut squash soup recipes and created something personal.
Next I sauteed 1 large onion with some olive oil and ~ 2 Tablespoon curry powder In a large stock pot until the onions were translucent. Add 2 cups vegetable stock. Bring to a low boil. With a slotted spoon, transfer squash to stock pot. I used my immersion blender to puree the squash in the stock pot. Combine pan drippings and apple cider up to 2 cups. Add to stock pot along with nutmeg and ginger. Bring everything to a low boil. At this point I needed to adjust the seasonings to my family's particular tastes. The recipe called for hot sauce and I left that out. I did add some salt. It also called for heavy cream which I left out.
The recipe still needs some tweaking. It was too sweet by the time it was finally served. I think I will change the proportions of apple cider to stock to 1:2 instead of 1:1 and try it again.
1 day ago