Thursday, October 14, 2010

Soups-The heart of the Fall Season

I love soups! Soup is the heart of the Fall Season. When I was a little girl living in Bayside, NY long before I ever even dreamed one day I would be an inn owner in Asheville NC when my brother and I would come in from the cold we were often greeted by a bowl of soup. It was nothing short of a magical concoction. Our fingers found the holding vessel warming, our faces, all chilled from the fall winds, found the rising steam comforting and the taste transcended delicious offering up its comforting heat all the way down. It made us feel special and loved.

My tastes in soups have altered slightly but my love of the genre remains. Please enjoy our Fall Fling Squash Soup and Cream Recipe helping you to ward off the cool winds of fall and make someone in your life feel special and loved.

Fall Fling Squash Soup:

1 medium butternut squash
1 medium acorn squash
4 T. good quality olive oil
2 carrots cut on the bias
2 ribs of celery, coursely chopped
1 medium onion, coursely chopped
3 fresh garlic cloves, minced
6 cups vegetable broth
3/4 tsp. of Cayenne pepper
8 oz. whipping cream, or whole or skim milk. (Taste remains delicious I assure you.)

Preheat oven to 400 degrees. Cut butternut and acorn squash in half lengthwise. Use 2 T. olive oil to brush the insides of the squashes before laying them face down on baking sheet. Bake 30-40 mins or longer until tender. Baking time differs with freshness of the squashes used. Use remainder of olive oil to saute carrots, onions, garlic and celery in pan until tender. Salt and pepper to taste. When squash is tender remove from oven and let cool. You can bake off the squash the night before if time you are time pressed.

Scooping the flesh from the squash, add to the pot with the sauted vegetables. Add vegetable broth, bring just to a boil and simmer for 30 minutes covered. When all veggies are very tender and the soup is no longer very hot you can use an immersion blender or place in food processer to puree the soup. If you choose the food processer, you will need to wait until the soup is only lukewarm, not hot in any way.
Add whipping cream to the pureed soup, stir to blend and return to the stove to heat up to your ideal eating temperature.
If serving this as a special occasion you can buy small (bowl size pumpkins.) Cut them in half, scoop out the meat and you have two bowls. If you are really feeling culinary you can use meat for Pumpkin pies. Garnish with sour cream and cilantro.
Wait for the smiles! I have used this wonderful soup for a cold morning starter at our Asheville Bed and Breakfast and I always get smiles and requests for this fine warming recipe.

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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