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Save on Heat the Old Fashoned Way - Eat Soup! Roasted Sweet Potato, Thai Curry Squash & Roasted Squash with Crispy Bacon
Brrrrr! It sure has begun getting cold in Denver earlier than planned--we've already had our first snow a few weeks ago. Fall is definitely upon us. During those cold times, I love putting a big pot of hearty and satisfying soup on the stove to keep my body warm! I was recently gifted a bundle of recipes from my, well I suppose 'great-cousin,' (or would it be 'second cousin?'), Denyce from Florida. I am thrilled to have some new fantastic soups to concoct and create. These rich entries have come highly recommended from her cache, and are absolutely delicious!  Roasted Sweet Potato Soup5 Med. Sweet Potatoes (abt 2 Lbs) 2 Tbls Butter 1 Med.onion 2 Stalks of Celery, chopped (abt1 C) 6 C Chicken Broth 1 Med. White Potato, peeled, diced (abt 1 C) 1/3 C Maple Syrup 1/8 teas Ground White Pepper 2 Tbls. Light Cream (Optional) Either bake the sweet potatoes @ 400º abt 1 hour ('til fork tender) or cook in microwave. Scoop out pulp and set aside. Heat butter in 6 Qt saucepan over med. heat. Add onion and celery and cook until tender. Add the white potato and broth. Heat to a boil. Reduce heat to low and cook for about 15 minutes until the potato is tender. Add maple syrup, cream, white pepper and reserved sweet potato. Use a blender (small batches) to blend the soup. Return to pot, season, and simmer until heated. *I use an emulsion wand right in the pan.  Thai Curry Squash Soup2 Tbls Veg. Oil 2 teas. Red Curry Powder 1 Butternut Squash, peeled, diced (abt 2 1/2 Lb - 6 C) 1 Lg. Onion, chopped 1 Tbls Fresh Grated Ginger 3 C Chicken Broth 1 Can (15 oz) Cream of Coconut Heat oven to 425º Put curry and oil into a bowl, add squash and onion..toss to coat. Place into a baking pan and roast for about 25 mins until squash is tender. Put vegetables and ginger into a 3 Qt saucepan. Stir in the broth and cream of coconut. Heat to a boil. Reduce heat to low. Cook for abt 20 minutes. Use a blender (small batches) to blend the soup. Return to pot, season, and simmer until heated. *I use an emulsion wand right in the pan.  Roasted Squash Soup with Crispy Bacon1 Small Butternut Squash, diced (abt 1 1/2 Lb - abt. 4 Cups) 1 Lg. Onion, sliced (abt 2 C) 3 Tbls Olive Oil 3 C Chicken Broth 1/2 C Heavy Cream 1/4 C Real Bacon Bits (or 4 slices of bacon) Heat the oven to 425º . Put squash and onion in roasting pan. Put in oil and toss to coat. Bake for 25 minutes until squash is tender. Place squash and onion into a 3 Qt saucepan. Add broth, cream and bacon bits. Use a blender (small batches) to blend the soup. Return to pot, season, and simmer until heated. *I use an emulsion wand right in the pan. **I think it would be a tasty amendment to add some brown sugar, and cook up the bacon in the oven first before crumbling into the soup. http://carving-tree.blogspot.com 
        
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