Linda M. Kurth Author: Divorce & Faith, Romance & Food
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Golden Autumn Soup

12/9/2016

2 Comments

 
PictureGolden Autumn Soup with Spices
I created this soup long ago when my dad gave me a huge chunk of winter squash he'd grown. I much prefer using my fresh or frozen turkey broth to chicken broth, but you can use either. This soup is a family favorite I make every fall and winter.

Squash can be roasted in the oven or cooked in the microwave. In both cases, put squash skin side up in a pan and cover the bottom of the pan with water. Set the oven for 400 degrees or the microwave on high. Cook until you can use a fork to easily remove the flesh from the skin. Puree in a blender or food processor. 

Serings: 6    Serving size: 1 cup    Preparation time: 20 minutes
Ingredients
1/2 cup onion or leek, chopped
1 cup mushrooms, sliced
1 1/2 tablespoons grapeseed oil
2 1/2 cups baked winter squash, pureed
1 cup milk
1 quart turkey or chicken broth
1 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
​1/2 teaspoon curry
​Options: ground hazelnuts, plain yogurt
Directions
1. Saute onion or leek and mushrooms in oil in a large pot unti it is soft.
2. Put squash puree in blender and add milk. Process until bended. Add the sauteed mixture and 1 cup of broth. Process again until only tiny bits of onion or leek remain.
3. Place this mixture in a large pot and the remaing broth. Add seasonings and heat through. Adjust seasonings to taste.
4. Serve hot with chopped hazelnuts on top or sprinkle with paprika or grated nutmeg. Another option is to add a dollop of yogurt.

​Note: If soup becomes too thick, thin with more broth or milk. 
​I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! 
​Linda

​​​​​​Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
2 Comments
Bill Kring
12/9/2016 08:26:16 pm

It is delicious, and so versatile!

Reply
Sharon E Anderson link
12/10/2016 11:35:36 am

Yum!!

Reply



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    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2