Steve Makes his famous Curried Squash and Carrot Soup at Whole Foods Mt Washington.
Thanks to everyone who came out to Whole Foods Mt. Washington to support WTMD for 5% day yesterday. We’ll let you know how much we raised in a few days–they have to finish adding it up!!
And a big thanks to the musicians who kept us entertained all day!
Here’s the recipe for my Curried Roasted Squash and Carrot Soup that I made in the produce department
2 Medium to Large Acorn Squashes, split and cleaned
1 Pound Carrots, peeled and tipped
2 sticks of butter
1 Quart Chicken Stock
1 Pint Heavy Cream
2 Tablespoons Curry Powder (mild to medium flavor)
1/4-1/2 Cup sugar (to taste)
Creme Fresh for Garnish
The night before or morning up put the squash and carrots in a roasting pan and dot with the butter (you don’t have to use the whole two sticks but you want the veggies to be very soft and flavorful. Let the butter fill up the cavities in the squash. Salt and Pepper to taste
The day of, chop the carrots a bit and scoop all the flesh out of the squash into a large (4 quart) pot. Add the Chicken Stock. Do NOT turn on the heat yet!. Puree the squash, carrots and stock in a blender or use an immersion blender right in the pot. A regular blender will yield a smoother soup and wont take as long as an immersion blender, but and immersion blender is easier to clean.
Add the cream and turn the heat to medium-low. Stir in Curry Powder and allow the soup to warm. Add the sugar in small batches to taste. Some Curry Powders will get stronger when heated and so you want to make sure the flavor is acceptable to you and your party guests. Stir a few times as the soup heats up.