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Haute Halloween cuisine: Butternut squash soup

October 31, 2012

I love this time of year. The weather in our area cools off and the smell of leaves and smoke from the chimneys is intoxicating. This particular day brings back many fond memories of trick or treating in not-so-great weather and eating our traditional chili dinner before we went out.

This year, we thought we would mix it up a bit and use an ingredient that is in season right now – butternut squash. I think this ingredient is seriously underrated and underused in kitchens everywhere. This butternut squash soup has curry and coconut milk in it, integrating my obsession with foreign tastes and smells. The recipe is vegan, but if you choose to use real chicken stock, promise me you will try your hand in homemade chicken stock. It’s super easy to make (if you decide to use the pressure cooker or not) and is amazingly good.

Some people stray away from butternut squash soup because it can be watery or flavorless. If you’re one of those people, you may want to try this trick I learned from America’s Test Kitchen. They reserved the strings and seeds from the squash, saying that much of the flavor comes from there. Saute some onion or shallots in butter and add the reserved trimmings. Simmer in some water and use that water to replace some of your stock to bump the soup to flavor central.

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From → Pressure Cooker

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