I have raved about the "other" squash soup recipe. You know, the one with apples and apple cider. I was looking for another one; I still like the original, but I like this one too. It's just a bit more savory than the other recipe. We're a squash and pumpkin family, eating both of those items with great frequency in the fall and winter. As I'm sure you can tell from my recipes, there is plenty of pumpkin and squash to be eaten here. the curry and apple flavors are delicious, but it's fun to have some other flavors as well.
I like to roast the squash whole with a few fork pricks in it. None of this trying to chop it in half for me. That's just crazy. I remember my mom hitting the squash with a hatchet in the garage before baking the squash halves. Yikes.....we need to be done with that method. I'm not sure what crazy person thought of that idea. The "baked potato" method is much better, so that's what I did for this recipe. I did not rub the squash with butter either. I really did use the cream...it did give it some great flavors.
I haven't been a dedicated blogger this fall. In part because of my full time job status....in part because of computer availability with two teenagers in the house....and I haven't been too creative lately and have been sticking with some old favorites.
I decreased the butter to about half of what the original recipe said. And the only garnish we had...pumpkin seeds.
I guess I can't have too many good sqaush soup recipes!
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