Wednesday, November 3, 2010

Tutus, Corn Ears, and Curry Butternut Squash Soup.

This past weekend I went to visit my awesome friend from high school, Kelly in Dayton, TN. We had a lovely time dressing up as a couple of 80's girls. My 80's costume involved a flashdance sweatshirt, bright floral tank top, legwarmers over tights, and a tutu paired with high top green chucks.

My 80s Costume

Since it was Halloween weekend, the PumpkinFest was going on downtown. We also went with her incredible townhouse mates to a little cornmaze/hayride/petting barn in Riceville, TN...heads up, Riceville=the sticks but Gutherie Farms is pretty cool. I highly recommend going on the hayride once the stars have come out.
This is Kell Rocking Out at a Bowling Alley 

Sunday Kelly and I decided we should cook something but what to cook? We were too hungry to figure it out between church and lunch so we popped over to Delias for some to die for Mexican. Then back to the townhouse to decide what to cook. Now, if you've ever been around Kelly or myself for long, you know that the one thing that we absolutely love to do is cook. Since my diagnosis this past June, it has been a little trickier to figure out what delectable treat we should attempt. Our first plan was to make my favorite veggie casserole as a side to some yummy entree. Then we struck gold with Kelly's sister April's delicious curry butternut squash soup recipe. Since our gluten free canned variety of mushroom soup was out of stock we went with the squash soup and stuffed mushrooms. MMM yummy!

Our Beautiful Soup

Here's the recipe so you can make your own helping of what is sure to become an Autumn favorite!
(ps I kidnapped this Recipe from April's blog:Basil and Buttercream

Roasted Winter Squash
(This works for butternut, spaghetti, acorn, or just about any other winter squash you can think of.)

3 lb. winter squash
1 Tbsp. butter, melted
1/2 Tbsp. honey
1/4 tsp. salt
1/4 tsp. pepper

Remove stem from squash, cut in half lengthwise, remove and discard seeds. (Or save them, roast them, and use them in something else!) Cut each half into 4 wedges, place on baking sheet lined with foil. (If using spaghetti squash, cut each half into 2 wedges.) Stir together butter and honey until blended. Brush squash evenly with butter mixture, then sprinkle evenly with salt and pepper. Bake at 450 degrees for 30-35 minutes until tender, turning once. Cut skins from squash wedges and discard.

Now we can move onto the soup.

Curried Butternut Squash Soup
1 Roasted Winter Squash recipe
32-oz chicken broth
1/2 c. light coconut milk
1/2 tsp. salt
1/2 tsp. curry powder

Mash squash with a potato masher or fork, set aside.
Stir together broth and next 3 ingredients in a Dutch oven over med heat and cook, stirring occasionally, 20 minutes or until thoroughly heated. Remove from heat.
Process squash and broth mixture together, in batches, in food processor or blender until smooth, stopping to scrape down sides.

Kelly and I both really really liked this soup. It was very reminiscent of Thai food which we both love. Her townhouse mates were not fans at all. Oh well, more yummy soup for us :-P

We paired this with portabello mushroom caps stuffed with a mixture of tomato sauce, Italian seasoning, mozzerella, ricotta, spinach, and chopped olives. It was an altogether delicious no-meat meal. :-D


  1. I'm still eating away at the leftovers :)

  2. You have a blog!!!

    Those mushroom caps sound amazing!!!

    Kelly's townhouse-mates are crazy not to like that soup!!