After several days of eating with the Thanksgiving holiday, all I want is a smoothie for breakfast, lunch and dinner. Ok, not really, but I should. With all of the mashed potatoes, pies and turkey, I just may have gained 10 lbs from one day of eating. We are all feeling it around here, so I thought maybe we needed a soup night to give our bellies a break.
One of my good friends is a gardener like me. She loves to toss seeds in the ground and see what happens. I recently went out to her farm to pick plums and she loaded up my car with veggies I was lacking, such as this beautiful squash. When I got home I promptly put it in the cool basement to await its delicious fate.
My 93 year old grandmother is here visiting us for the Thanksgiving holiday. After we ate hearty bowls of pumpkin soup, she proceeded to tell us all about how she threw a giant town-wide party the day the war was declared over. She said that she recalls that their was a false alarm a week previously, but they really did it up right on the real day. Having her here with us has been incredible. She’s one amazing woman! I sure hope I received her amazing genes. She still lives alone, drives and is one incredible baker. While she’s here we’ll be whipping up a giant batch of Portuguese Sweet Bread. I. CAN’T. WAIT. The smell of the dough rising is one of those smells that will evoke memories of her and her tiny kitchen for the rest of my life. And I will forever here her words “you’ll get worms if you eat that dough raw Heather”. I just can’t help myself.
Grandma was a bit skeptical of this “garam masala stuff”, but she didn’t speak a word during dinner. I think she enjoyed it just as much as the rest of us. Here’s the recipe for you!
An easy Indian spiced soup filled with roasted pumpkin, sweet apples and pungent sage.
- 1 4 lb Kabocha squash, skinned, seeds removed and cut into 2 inch dice
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 2 tablespoons minced fresh sage
- 3 Gala apples, skinned, cored and diced
- 1 1/2 tablespoons Garam Masala
- 10 cups chicken stock
- 1 cup half & half (optional)
- salt & pepper, to taste
- Preheat oven to 400 degrees.
- Line 2 large baking trays with parchment paper and add the diced squash. Sprinkle with 2 tablespoons olive oil and salt and pepper. Roast for 30-40 minutes, or until the squash is fork tender. Remove from the oven.
- Meanwhile, add the remaining tablespoon of olive oil to a large soup pot and heat over medium-high heat. Add the onions & sage and cook until the onions are soft and translucent, about 10 minutes. Add the apples and season with salt and pepper, cook for another 5 minutes, until apples begin to break down a little. Add the garam masala, roasted pumpkin, chicken stock and season to taste with salt and pepper. Turn down the heat to medium-low and simmer the soup for 10 more minutes.
- Using an immersion blender, blend the soup until it is a puree and no longer chunky. Conversely you could cool the soup and blend in a blender (make sure the soup is barely warm or you will have an exploding blender). Once pureed return to the pot and warm the soup over a medium flame.