When I go out to eat with my husband, the soups on the menu always catch my eye. My husband thinks of soup as more of an appetizer than a meal—particularly in a restaurant—but half the time I’ll go with a soup. Even if it’s over 80 degrees, like it is today!
There’s just something about a soup that’s liquid comfort. I’m guessing that’s why the old wives decided, in their wisdom, that chicken soup cured colds. And now I hear that they might have even been partially right. According to one medical article I read:“Inhaling its warm vapors raises the temperature of the respiratory passages and loosens thickened secretions.” They also mentioned something about neutrophilic action, but I didn’t understand that part.
I have a feeling my snarkiness last week about the sick people on the plane has backfired on me. I currently have two sick people in my house and must rapidly consider the possibility of accumulating more, since we have children here.
Since I included a chicken soup recipe last week, I decided to go for soup #2 this week!
Roasted Butternut Squash Soup
- 2 1/2 pounds butternut squash, halved and seeded
- 2 large onions, quartered
- 6 cloves peeled garlic
- 1 2-inch piece fresh ginger (cut into 4 chunks)
- 2 cups chicken stock
- 2 cups heavy cream
- 2 T chopped fresh cilantro
- 1 teaspoon mild curry powder
- 1 teaspoon ground cinnamon
- salt and pepper to taste
pan roasted walnuts for topping (optional)
- Preheat oven to 350 degrees F (175 degrees C). Place squash halves and onion onto the prepared baking sheet. Wrap garlic and ginger in foil and place with the vegetables.
- Roast in the center of the oven for 45 to 60 minutes, or until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Puree the above in a blender or food processor with the chicken stock until it’s smooth.
- Heat blended mixture on medium heat. Add salt, pepper, curry, 1 T of cilantro, and cinnamon. While the mixture is hot, but before it simmers, slowly add the heavy cream. Add until the color and thickness is to your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low heat for 10 more minutes. Remove from heat, and let rest for 10 minutes before serving.Garnish with the remainder of the cilantro and/or pan roasted walnuts.
Enjoy….and stay healthy! :)
Pretty is as Pretty Dies
Memphis BBQ series (May 2010)