Now that my garden is coming to a close for the fall, I’m finding myself turn to the kitchen more, puttering around the stove while I contemplate what I’d like to add to my vegetable garden next year so that I can enjoy more of it this time of year. For some reason when the days get shorter I’m even more inclined to want to entertain, maybe it’s the laughter chasing away the early dark. If you’ve never had the pleasure of savoring buttercup squash, now’s the perfect time, and this particular soup is good enough for company.
Curry Buttercup Corn Soup
1 large buttercup squash
4 cups vegetable or chicken broth
1/2 – 1 tbs curry powder
1 tsp dried thyme
12 oz package frozen corn
Thoroughly wash your squash, and using an apple corer drill 4-6 wholes in the top of it.
Place in a medium sized pot, and fill with water, about 3/4 of the way up the sides of the squash, making sure to get some water in the holes so it doesn’t float. Heat on high until the water comes to a boil, and cover, simmering for about 45 minutes, or until a knife inserted in the squash easily pierces the skin and flesh.
Carefully pour out the water and turn the squash out on a cutting board. Cut squash in half and allow to cool for 10 minutes. Carefully remove and discard the seeds (It will still be quite warm!). Use your peeler to remove and remaining skin, it will begin to separate from the flesh as it cools, and is easy to remove.
Return your squash to the pot that you cooked it in, adding broth, curry and thyme and begin to heat. Using a hand blender, purée until smooth. Add the package of frozen corn and continue to heat, simmering for 10 minutes. Serve with really rustic crusty bread.