Soup – Get It While It’s Hot

Soup’s On! Fall has finally arrived in Texas! I’ve been waiting for it to cool off to start making and eating soups.

I only have a couple of days before the temperatures are back in the eighties!

Years ago, I worked as a line cook at a country club. Every morning shift I worked, I was responsible for the “Soup of the Day”. We always had Chili on the menu, but then I needed to have another offer. Repeating soups too often was discouraged. I learned to create a soup on the fly based on what I could find in the cooler and pantry. That’s the beauty of soup!

Here is a tasty recipe for Butternut Squash Soup. I love buying my butternut squash, already pre-cut in the produce section. Butternut squash is a really hard nut to crack! If I’m feeling a little bit lazy or short on time, I’ll buy the onion already diced too.

I’ve started using my Instant Pot for my soups. It saves all kinds of time.

I hope you enjoy! We did!

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Butternut Squash Soup

Author Cecilia

Ingredients

• 32 ounces Butternut Squash, pre-cut
• 1 large Onion, diced
• 3 cloves garlic, minced
• 1-2 inches ginger, peeled, minced
• 3 tsps Curry powder (1 TBSP - teaspoon measure fits in my jars)
• 4 cups chicken or vegetable stock
• 1 can Coconut milk
• cayenne pepper
• fresh chives, chopped for garnish optional
• Pancetta, chopped and cooked to crisp for garnish optional
• 1 tbsp oil

Instructions

• Use Saute function on high, when HOT add 1 tbsp oil, onion, garlic and ginger.  Saute 4 minutes, add curry powder and stir for 1 minute, add squash and stock.  Stir, making certain to not leave any curry powder on the bottom of the pot. 
• Put lid on pot, seal.  Close vent. Pressure cook high, 10 minutes.  Natural release for 7-10 minutes.  Use immersion blender, blend until a smooth consistency.  Add coconut milk, blend.
• Add a shake or two cayenne pepper (I add a few more to give a little kick).  Be sure to add at least one shake, it really rounds out the flavor.

  Garnish with chive and pancetta if desired.
• If making this on the stove top, bring to a simmer after adding squash, cover and cook until tender, approximately 30 minutes