Fall in New York is one of my all time favorite things and soups like this one submitted by the very creative Janine are part of the reason. Enjoy.
1 medium/large butternut squash
3 small A.P.P.L.E.S (tart ones would work best)
2 cups brussel sprouts
1 tablespoon curry powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground fenugreek seeds
10 curry leaves (optional), and a few for garnish
sea salt to taste
This one is pretty easy… wash and slice the shallots, and brussel sprouts, toss in olive oil, spices and sea salt, roast at 375 in the oven until crispy on the outside, soft on the inside. While this is happening, cut, core, de-seed, de-skin, and defile the apples and squash (you may leave them in relatively big pieces, they go soft easily). Boil until easily pierced with a fork, then transfer, liquid and all, into a blender (do not do this drunk). Return to pot, add your roasted sprouts/shallots, stir and serve. You may want to add more sea salt, depending on your taste. Serve to a grindcore singer.
This soup is one of the things that makes me love Autumn so much.
1 Butternut squash, cut in half
1 Acorn squash, cut in half
2 TBSP olive oil
2 small onions, diced
4 cloves garlic, chopped
4 small sweet potatoes, cubed
3 medium red apples
8 cups vegetable broth or water
2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground clove
1/8 cup fresh sage, chopped
salt and pepper to taste
Preheat oven to 375F. Place all squash halves face down in deep baking pan with just under an inch of water and bake until tender(about 30-40 minutes). Saute onion in olive oil on medium heat for 3 minutes, add garlic and saute for another minute. Pour in broth/water and sweet potatoes, apples, spices and sage. Turn flame up to high and boil until sweet potatoes are tender. When squash is done, use a spoon to scrape out flesh and add to sweet potatoes. Transfer soup to a food processor in small batches and puree. Pour mixture back into a pot and adjust seasoning. This goes really well with corn bread.