I am supposed to be sitting still for five days. I had a rather large area on the back of my head go under the little scalpels of a Mohs surgery. But I’m not lifting anything, and I do have to move around my house some, so soup it was.
I don’t know what it is about fall, but once fall is here, it’s like you have this seasonal clock within you that wants to make soup. This week it’s roasted curried squash soup.
The first steps are making the broth and roasting the squash. Then I let everything cool down and come blend it all together. It’s acorn squash, delicata squash, and butternut squash. I’ve been getting a lot of squash in my veg box from Lancaster and my friend gave me some.
I made my own bone broth once again. I’m not supposed to lift really heavy things so I didn’t do it in my large Instant Pot, which is heavy. I did it the old-school way in my soup pot.
The broth was sweet onions, a big bunch of celery, carrots, bones from a roast chicken, and chicken necks and gizzards. I’ve told my readers before that I save chicken carcasses, plus the necks and gizzards in the freezer for just these occasions.
The squash was roasted on salt and spices in a 400° oven drizzled with olive oil. I used curry powder, salt, pepper, Za’atar. I used the same seasoning preparing the broth only I added a little cumin and a little Shawarma seasoning.
After the broth was ready and squash roasted I let everything cool down to room temperature. I strained the broth, tossing the bones but keeping the carrots and onions and celery. I scooped the roasted squash out of their skins and added to the broth pot along with the broth vegetables. Next I blended everything together with my immersion blender and warmed the soup slowly and incorporated a cup of half and half. It would also work with coconut milk or you could eat it without the additional creamy component.
I will serve tomorrow for dinner.
Bon appétit 😊
I have never had the flu eight or nine days before… before now, that is. And I have had enough chicken soup to cluck. And yes, I make my own soup and bone broth (thanks Instant Pot!) so I know what is in it. Needless to say, I have made a serious dent in my freezer soup supply.
It’s not hard to make this. It’s a 2 lb pack of stew meat, veggies, one can of crushed tomatoes, half a container of cooking broth, wine, herbs, spices, garlic salt and pepper. I used Herbes de Provence primarily. The fresh vegetables I used this time were mushrooms, two onions (one red and one sweet white), parsnips, small red potatoes, carrots, celery.
I tossed the beef cubes in a bowl with Wondra flour (yes the stuff that is the trick to a less lumpy gravy is also tremendous when you need to toss meat or chicken in flour for browning), Herbes de Provence, garlic, and a little kosher salt.
Then I add the onions, followed by the celery, parsnips, carrots, potatoes, mushrooms. I add a little more salt and pepper to the vegetables. Everything browns together for a little bit (like 10 more minutes) and then I add the tomatoes (1 28 ounce can of crushed) and a half of a bottle of wine. Only a couple of gifted and too upscale reds for stew were in the wine rack so today I used the Rioja Rose I keep in as a Sangria base. And a couple of dashes of Worcestershire Sauce. (I almost forgot!)
