Recipes from the Knitting Retreat - Part One

Each Knitting Retreat I try to cook some new dishes for my students. And sometimes I rely on old favorites that I have made for years. For the past two years, I have made a  Butternut Squash, Apple and Curry Soup and it was a huge hit. It is really easy to make, freezes well, and says FALL FOOD right out loud. Since I promised the recipe to all my students last year (and never delivered) and now have promised the second batch of students this year, I'm coming clean on my promise and posting it here. 

The recipe comes from The Silver Palate Cookbook written over 25 years ago by Julee Rosso and Sheila Lukins. Talk about a cookbook that changed the way America ate. I am actually on my second copy of TSPC (picking up the second one used at a yard sale) since my original copy's spine imploded and it was a massive, unmanageable pile of paper. 

I think this soup would be great for Thanksgiving. Or at a tail gate party in paper cups if you do that kind of thing - you can actually drink it because it is smooth. Julia loves it so that leads me to believe lots of kids will too (although you may want to cut down on the curry powder).

What are your favorite recipes from The Silver Palate Cookbook? Would love to hear your thoughts on it. My brother-in-law (a chef) can't stand TSPC. Personally, I love it but I do pick and choose from the recipes. What do you think? 

Here's a good interview with both of the authors. 

Butternut Squash, Apple and Curry Soup

4 Tablespoons butter

2 cups finely chopped onions (I use a food processor)

5 teaspoons curry powder (or more if you dare)

1 large butternut squash, peeled, seeded and chopped into 1" chunks

2 large apples - peeled and cut into chunks

3 cups chicken stock (preferably homemade)

salt and pepper

Melt the butter in the pan. Add onions and curry powder and cook until the onions are transluscent.

2. Peel squash with veggie peeler. Cut in half and remove the seeds. Cut into chunks about 1". 

3. When the onions are done, add the stock, squash, and apples. Cook until the squash and apples are tender and falling apart.

4. Puree using an immersion blender. If you don't own one, use a standard blender. **

5. Return to pot and add water, cider or apple juice if it is too thick. 

6. Serve warmed through. Freezes great. Makes a really nice quick lunch. Good with a dollop of sour cream or yogurt but totally not necessary.

**My sister Laurie gave me an immersion blender a few years and I thought I wouldn't use it. Boy, was I wrong. It is one of my favorite tools in my kitchen now. Thanks Laurie.