Earlier I stated that in my "other life" I am a high school theatre teacher. Given my two month absence from my haven of cooking on the interweb, it has become painfully clear that my other life has taken over my other, other life.
Tonight, I walked in from work, journals to grade, scenes to evaluate, end of term comments to write, a (gulp) middle school play to cast, and said, "Screw it."
And I decided to cook.
So I made a bee line for my Gourmet Today cookbook to find my fave fall recipe, Chicken with Black Pepper-Maple Sauce (p. 409), and I dove right in to spatchcoking the $#!* out of that chicken. Shoulders fell as autumn aromas filled my tiny kitchen. Anxiety left as I roasted potatoes with fresh rosemary, garlic and lemon wedges. And, spirits lifted as I finally perfected a squash soup recipe (all previous attempts looking like something akin to gravy).
And I remembered that my soul is always brighter when I'm dancing around a soup pot.
Curried Acorn Squash Soup
This soup is a fantastic combo of sweet and savory. If you've got it, top off each bowl with a bit of black salt. It cuts through the sweetness of the apples and makes it look real purty like.
2 cups onion, chopped
2 cloves garlic, minced
2 medium acorn squash, peeled and chopped into cubes
2 Granny Smith apples, peeled, cored, and chopped
3 Tbl olive oil
2 Tbl curry powder
1 tsp galangal
1/2 tsp cinnamon
1/2 tsp groung corriander
4 cups chicken stock
1/2 cup apple cider
salt 'n pepper
In a large stock pot, heat oil and curry powder for about 1 minute. Add onions, sprinkle with a bit of salt and pepper, and stir until coated. Cook for about 5 minutes. Add carrots,garlic, and remaining spices, and cook for an additional 5 minutes. Stir in squash and apples, cover, and cook for 5 - 7 minutes, until squash begins to become tender. Add stock and bring to boil. Reduce heat, add cider, and simmer for ten minutes. Off the heat, puree soup with an immersion blender until smooth.