Liquid Autumn

Liquid Autumn 

(3 squash soup)

Please note that until the soup is finished and totally assembled you may not like it.

INGREDIENTS:

• 1 butter-nut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 spaghetti squash, seeded
• 1 medium head garlic
• 3 tablespoons bacon grease
• 1 large onion, chopped
• 1 teaspoon minced fresh ginger root
• 1 teaspoon curry powder
• 1 ½  Granny Smith apples -chopped
• 2/3 cup dry sherry
• 5 cups chicken broth
• 1 small red bell pepper, minced
• 1 Poblano pepper, diced
• 1 teaspoon dried rosemary
• 2 tablespoons chopped fresh parsley
• ½ Granny Smith apple, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Cracked black pepper to taste
• Salt to taste
• Cayenne pepper to taste
• ¼ cup half and half

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes.
2. Melt grease in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry, reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a food processor and set aside.
3. When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended. Return mixture to pot over medium-low heat.
4. In the food processor, process small batches of squash flesh and chicken broth. Transfer each batch to the pot with the apple mixture.
5. Stir in the Chopped apple, Red bell pepper, Poblano, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally.
6. Cook for 2 ½ hours, transfer to a blender and blend till smooth (this is usually 3-4 batches), stir in the half and half, Taste and season with salt/pepper/sugar to taste.