Hey guys.

[smileybritches]

well, THATS no fun. 'tis the season for chocolate woo--hoo!!!!!

 

[portlandpeeps]

Quote:
I just made a very yummy squash soup. We have neighbors and their kids coming over tonight. I made two soups and have a pumpkin pie in the oven right now. Here's the squash soup recipe:

Roasted Butternut squash soup with curry and condiments
3-4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 Tablespoons good olive oil
Kosher salt
Freshly ground black pepper
2 to 3 cups homemade chicken stock (I used broth out of a carton)
1/2 teaspoon good curry powder

Condiments:
scallions, trimmed and sliced
shredded coconut, lightly toasted
salted cashews, toasted and chopped
raisins
banana, diced

1. Preheat oven to 425F.
2. Cut butternut squash, onions and apples into 1-inch cubes. Place them on a sheet pan and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35-45 minutes, until very tender.
3. Meanwhile, heat the chicken stock until it's simmering. When the vegetables are done, place them in batches in a food processor fitted with the steel blade. Add some of the chicken stock and puree. When all of the vegetables are processed, place them all in another pot and add enough chicken stock to made a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

Serves 4-6

 

[Chicabee19]

I just now got dressed.

 

[TheOLDNewChick]

Believe it or not the past two days have been extremely slow. No worries. Tomorrow the madness starts...and will not stop until the polls close on Tuesday.

 

[theOEGBman]

Im waiting to go to the movies.... eating crackers.... but that candy over there sure looks good.

 

[Chicabee19]

Ok. this is weird.

I just had freaky deja-vu of a dream I had about the text in this thread!

 

[Redfeathers]

Quote:
I just made a very yummy squash soup. We have neighbors and their kids coming over tonight. I made two soups and have a pumpkin pie in the oven right now. Here's the squash soup recipe:

Roasted Butternut squash soup with curry and condiments
3-4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 Tablespoons good olive oil
Kosher salt
Freshly ground black pepper
2 to 3 cups homemade chicken stock (I used broth out of a carton)
1/2 teaspoon good curry powder

Condiments:
scallions, trimmed and sliced
shredded coconut, lightly toasted
salted cashews, toasted and chopped
raisins
banana, diced

1. Preheat oven to 425F.
2. Cut butternut squash, onions and apples into 1-inch cubes. Place them on a sheet pan and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 35-45 minutes, until very tender.
3. Meanwhile, heat the chicken stock until it's simmering. When the vegetables are done, place them in batches in a food processor fitted with the steel blade. Add some of the chicken stock and puree. When all of the vegetables are processed, place them all in another pot and add enough chicken stock to made a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.

Serves 4-6

That sounds very savory and yummy. I don't have some of the ingredients but that's ok. I'll hit the store tomorrow and get them. Thank you very much for sharing!