Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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Does anyone have a "tried and true" recipe for Squash Soup?

Have a few recipes on hand, but would appreciate some feedback as to some that have been tried and enjoyed by all (of those who like squash soup, that is!)
Also, have noticed a few recipes that call for curry – would prefer to eliminate/substitue this ingredient – not fond of it…
Thanks!

3 Responses to Does anyone have a "tried and true" recipe for Squash Soup?

  • esteLLa<>< says:

    SQUAsH SoUp

    1 butternut squash, about 1lb (i’m using frozen)
    2 tbsps butter
    1 onion, finely chopped
    1 clove garlic, chopped
    1/2 tsp each ground turmeric and ground cumin
    3-3/4 cups chicken or vegetable stock
    salt & freshly ground pepper
    toasted cumin seeds, to garnish

    mint puree:

    1 small bunch fresh mint
    2 tbsps olive oil
    1 tsp lemon juice

    Peel the squash, remove the seeds and roughly chop the flesh.

    In a large saucepan, heat the butter, add the chopped oinoin and cook gently 10 minutes until soft. Stir in garlic, turmeric and cumin and cook stirring 2 more minutes. Add the squash and stock and season with salt and pepper. Bring to a boil, then cover and simmer 20 minutes until the squash is soft.

    Meanwhile, make the mint puree. In a mortar and pestle pound the mint with a large pinch of salt. Add the olive oil and lemon juice and mix to a puree. In a blender or food processor, process the squash soup until smooth. Check the seasoning and pour into bowls. Add a spoonful of puree to each and garnich with toasted cumin seeds.

    Note: Any squash may be used – use what’s cheap. I’m going to make this again with a pumpkin in a few weeks since Halloween is comin up.

  • *Pinky* says:

    Autumn Squash Soup with Orange Zest and Nutmeg:

    1 tablespoon unsalted butter
    2 leeks, white and tender green parts only, thinly sliced
    Zest of 1/4 orange
    2 small butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice
    1/4 teaspoon ground nutmeg
    4 cups chicken or vegetable stock (or broth)

    Melt butter over low heat. Stir in leeks and cook until softened. Add zest, squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes. Puree in a food processor or blender (do in two batches). Season with salt and freshly ground pepper.

    Yield: Serves 4 to 6

  • Bex says:

    Apple-Squash Soup – Recipe

    INGREDIENTS

    2 tablespoons olive oil
    1-2 garlic cloves, minced
    1 medium onion, chopped
    4 cups vegetable broth (or more)
    2 cups filtered apple cider or apple juice
    2 cups acorn or butternut squash, peeled, seeded, and diced
    1 large potato, peeled and diced (Yukon Golds are nice)
    1 firm, tart apple, peeled, cored, and diced
    Freshly grated nutmeg and ginger
    Sea salt
    1/2 cup light cream (optional)
    Toppings (optional): chopped walnuts, minced fresh parsley, dollop of sour or whipped cream, grated nutmeg

    1. In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Saute until golden, then add broth, apple cider or juice, squash, potato, and apple. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

    2. Add nutmeg, ginger, and salt to taste.

    3. Puree in batches in a blender, return to the pot, and gently reheat. You may add light cream or more broth at this stage, thinning the soup to the desired consistency.

    4. Serve warm, with any of all of the toppings on each serving, if desired.

    Serves 6.

Halloween Books