I folded this week. On a gray, dreary Tuesday, I headed into town for a meeting (another new project, yay!), and on my way back to my home office, got soaked by a chilly September rain. I knew then that I would have to admit that my beloved summer would be coming to an end. And I realized the 15 different types of tea I have stocked up will come in handy. I also knew I needed soup that day.
Enter the joys of a well-stocked house. I pulled out a bag of frozen butternut squash to thaw.
I also grabbed an apple (thanks, Mom!), a can of coconut milk, and a a piece of onion.
To make the soup, I started by cooking down the onions in some olive oil in my beautiful Le Creuset French oven. I can’t believe it will be a year old soon!
To the onions I added the diced apple, butternut squash, a shake of garlic powder and about a teaspoon of curry powder.
And some homemade turkey stock, the rich, flavorful result of my mom’s weekend turkey dinner. I love making homemade stock, and I am freezing much of this for my winter cooking and as a cure for those inevitable illnesses. This recipe could easily be made vegan by using veggie stock or water in place of the turkey stock, but I did love that extra bit of flavor.
To finish the soup, I used both my immersion blender and food processor. I was in the mood for a creamy soup, and the coconut milk definitely made it so. A few shakes of crushed red pepper, and we were good to go!
This soup would have been really great with some crème fraiche as well. It was the perfect combo of sweet and spicy, and it was definitely a good way to ease into fall. I am still expecting a few sunny boat days before it gets too cold though. Don’t let me down, Mother Nature.