Hi hi hi! It’s been one of those weeks for me where you run around and wake up in the middle of the night with thoughts of things to do and things to buy. I just moved into a new studio that is super awesome, and it makes me feel important. I will post pictures soon. The new studio is where all the new SFB action (photo and food styling) will take place. I bought weird hanging upside down air plants from fab.com, and other random stuff for the studio so it looks cute, because that’s super important. If you don’t know about fab.com, do yourself a favor and never know. They are totally stealing all my money. They have cool things over there. I have also bought two cat beds from them already. Its an issue.
I am having Thanksgiving in the studio this year, utilizing a lot of the amazing recipes from this here blog! Its just me and a bunch of friends. We are going to put up a badminton situation in the shooting space, mainly so I can re-live high my school tennis playing days and try to hit people in the face with the shuttle cock (this is what that ball thing you play badminton with is called, weird right?). I mean this hitting people in the face thing in the best most loving way possible… really. Before the whole Thanksgiving thing starts, I plan to sit on the couch admiring my new cat beds, and eat this soup with fuzzy socks on, and lose fitting clothing.
Curried Butternut Squash Soup
Serves 4 to 6
2 medium butternut squash, halved and seeded
1/4 cup (1/2 stick) salted butter, divided
¼ cup light brown sugar, divided
2 tablespoons extra virgin olive oil
1 yellow onion, diced
1 ½ tablespoons thyme, minced
2 teaspoons chives, thinly sliced
1 ½ tablespoons curry powder
2 teaspoons cumin
1/2 teaspoon cinnamon
1 ¼ cups low sodium chicken broth
2/3 cup heavy cream
salt and pepper to taste
1 cup vegetable oil
2 ounces goat cheese
¼ cup all purpose flour
1 egg, lightly beaten
½ cup plain breadcrumbs
salt and pepper to taste
1. Preheat oven to 375°F.
2. Place squash halves, cut side up, onto a baking sheet and place one tablespoon of butter and sugar into the cavity of each.
3. Roast squash for about 1 hour or until the flesh has softened.
4. Allow the squash to cool for 15 minute before scooping the flesh into a bowl. Discard the skin.
5. Heat oil in saucepan over medium-high heat. Add onions and sauté for 5 minutes.
6. Add thyme and chives and sauté for an additional 2 minutes. Season with salt and pepper.
7. Add curry powder, cumin, cinnamon, and squash and stir until just combined.
8. Pour the broth over the mixture and stir. Simmer soup for 15 minutes. Season with salt and pepper.
9. Pour mixture into a blender (or use an immersion blender) and puree until smooth.
10. Pour the soup back into the pan and adjust seasonings. Simmer for 5 minutes, remove from heat. Whisk cream into soup and set aside.
11. For garnish: Fill a small saucepan with oil and preheat to 350°F. Roll small amounts of goat cheese into a ball and dredge in flour, shaking off any excess. Dip each ball in the egg and roll in the breadcrumbs. Carefully drop each ball of goat cheese into the oil and fry for 15 to 30 seconds (these fry very quickly so keep an eye on them). Drain onto paper towels and lightly season with salt and pepper.
12. Top each serving of soup with a few goat cheese balls and serve warm.