Wednesday, November 3, 2010

Willows Harvest Soup

When making this hearty soup make sure you have a huge crowd to feed or even several containers for the freezer. This soup is great for any chilly night/day.

Equipment Needed:
2 baking Pans
Chopping Knife/Chefe Knife
Cutting Board
Big Mixing Bowl
Blender/Food Processor/Submerged Blender stick (Or you can use a vita mixer)
Soup Pot

5 cup stalk: Chicken, Beef, Mushroom or vegetable stalk. The Mushroom and Vegetable Stalk are newer stalks and can be hard to find.
1 butternut Squash Gutted and cubed
1 Small/Medium Cooking pumpkin
1 Med Onion thinly sliced and sautéed in one teaspoon butter, until no more liquid and onions have a caramelized dark color.
3 medium Sweet Potatoes peeled and cubed
1 tablespoon Dried Sage
Curry Powder (to your taste I used less then a tablespoon for just a slight kick)
olive oil
9 oz Chutney (sweet or spicy up to you. This is a hard to find item recipe at the end on how to make your own if you cant find any)

Roasting Veggies, you dont have to do this step you can simply add everything to the pot and simmer until vegies are tender, I do this to I can peel the skin off the pumpkin and squash
Heat oven to 425
Put cubed veggies in the mixing bowl
Drizzle with a tablespoon at a time of the olive oil, mix the veggies until they are coated. Add more oil as needed. Place the veggies on the pans in a single layer. Sprinkle with salt and pepper. Bake for 25-35 minutes until tender.
Sautee the onion in the butter I used less then a teaspoon of unsalted butter. I got mine a dark carmel color.
in your pot or vita mix add:
Chutney, Curry powder, the 5 cups of stalk, sage, onions and when the vegies are done add them in. If you opt out of roasting the veggies continue from here: Simmer until everything is tender and the flavors have melded together.
Once tender and hot blend until you get the constancy you want. We left ours slightly chunky but one can blend until pureed.

Enjoy with a pice of bread yumm!

Chutney recipes on Many to chose from.