First squash soup of autumn

Fall has truly arrived in the kitchen when one of us makes the first soup from farmer's market squash. Butternut is definitely the favorite soup squash in our household. In fall and winter, we often have a container of roasted squash hanging around in the refrigerator or freezer, waiting to be turned into stew or casserole or dessert. My long-time favorite squash soup recipe is a spicy bisque with coriander and jalapeño scalded with the (soy) milk, and Andrew's is a thick curry stew with potatoes.

This year's first squash soup was a team effort. We both were hungry and in a little bit of a hurry to get to other engagements after dinner, so we tossed together a quick soup that combined elements of both favorite recipes, plus the new additions of apples and The Spice House's Vadovan curry mixture.

Curry Squash Bisque with Apples
makes four large servings

2 or 3 Tbsp oil or butter
1 medium-sized butternut squash, previously roasted
1 pound potatoes, peeled and diced large
3 carrots, sliced thickly
4 small apples, sliced thickly
1 medium-sized onion, chopped
2 or 3 hot peppers (jalapeño preferred, but others are great too), halved
2 cups unsweetened soy milk or 2 percent milk
1 tsp whole coriander seeds
1 or 2 Tbsp Spice House Vadovan curry mix
4 cups chicken broth or vegetable broth
salt and pepper to taste

In a soup pot, heat oil/butter and cook potatoes, carrots, onion until the onion is tender. In a separate pot, scald the milk with the hot peppers and coriander seeds. When hot, remove from heat and cover. Let stand until other soup ingredients are cooked. Going back to the vegetable pot, sprinkle on the curry mix and toss in the apples. After a minute of stirring, add the butternut squash and the stock. Bring to a boil, then cook covered over medium-low heat until the potatoes and carrots are tender (about 20 minutes). Stir occasionally. Lastly, pour the milk through a strainer held over the vegetable pot. Heat through, stirring often, and season with salt and pepper to taste.

[To roast squash, cut in half, oil cut sides and place cut-side-down in a baking pan and roast at 400 degrees until tender, then scoop out flesh from squash halves]