Curried Butternut Squash Soup "Shooters"

Curried Butternut Squash "Shooters"

Over the weekend I catered a wedding at a nature center in Reston, Virginia. The bride wanted a rustic menu that featured food that is representative of the fall harvest. Just exactly the kind of client I love because as you know I am wedded to eating foods in their growing season. I was thrilled everyone not only loved the food they really appreciated it was in season! Here's the menu I served followed by the crowd-pleasing recipe for Curried Butternut Squash Soup.

AUTUMN FIELD TO FORK COCKTAIL RECEPTION MENU

   TO CELEBRATE EMILY AND JEFF’S WEDDING

       SATURDAY, OCTOBER 22, 2011

Curried Butternut Squash Soup “Shooters”

Maryland Crab Fritters with Caper Aioli

Last Harvest Zucchini and Cheese filled Wontons with Apple Jalapeno Jam

Roasted Tomatoes over Basil Stuffed Brie on Crostini

Herbed Cheese Torte with Late Harvest Roasted Vegetables/Homemade Pita Chips

           Sesame Pork Tenderloin with Pumpkin Cream on House-made Sweet Potato Biscuits

Cabbage, Cranberry, Apple, Blue Cheese Salad with Toasted Walnuts/Apple Celery Seed Dressing

Marinated Potatoes

Curried Butternut Squash Soup 

This soups texture is silky-creamy, velvety-smooth and it promises to slither its way down ones throat like golden honey or a smooth single malt scotch! When the season for butternut squash rounds the corner, this soup is always on my list of must-haves. You can serve the soup in bowls or like I did, as "shooters." If you serve it as "shooters" these vessels hold about a 1/4 cup of soup, so this yield will serve a crowd!

Tidbits for perfection: I highly recommend Imagine Organic Free Range Chicken Broth.

4 tablespoons butter

3 leeks, white part only, thinly sliced

2 large onions, diced

2 teaspoons curry powder

4 large Idaho baking potatoes, peeled and cubed

2 medium butternut squash, peeled, seeded and diced

2½ 32-ounce containers chicken broth

2 teaspoons salt

Fresh Ground black pepper to taste

In a large pot, melt butter over medium heat and sauté leeks and onion until glossy. Add curry powder and sauté until fragrant, a minute or so; add chicken broth, potatoes and butternut squash, bring mixture to a boil, cover, reduce heat and simmer for 1 hour or until vegetables are fork tender. Allow soup to cool slightly. In a food processor or blender, purée soup in batches; transfer puréed batches into a large bowl. After final batch is puréed, transfer soup back into the original large pot, simmer until serving time. Serve hot. Yield: 14 servings.



The platter is from Villeroy & Boch, "shooter" vessels are from 10 Strawberry Street.