“No soup for you!” So…make your own.

By Lynn Petruskavich 

People love soup and there’s something about the fall that makes us all crave it…need it. To point, everyone I know remembers and relates to watching the Seinfeld episode where George is denied soup by The Soup Nazi – hysterical! And, how about when Elaine gets her sweet revenge – after many denied attempts to get soup – and produces the recipes that the Soup Nazi holds dear, and boldly claims “I’ll make my own soup!” Watch them here –

http://www.youtube.com/watch?v=YJyGJQx2Fgk&feature=related

Following Elaine’s advice, I’m going to agree and urge you to start making your own soup because it is seriously the easiest thing to do and the taste is divine. It’ll make canned soup a thing of the past in your home – guaranteed. I began making soup shortly after receiving a copy of Ken’s Soup Krazy. I have about five soups that are staples from that cook book – Leek & Potato, French Onion, Brocolli & Cheddar to name a few…but my favourite of them all is a Curried Butternut Squash Soup – see the recipe below. All of these soups are made in larger batches so there’s left overs and freezer ready helpings, plus they are packed full of vegetables and flavourful seasonings. I add my own twist to each recipe – switching up some ingredients like milk for cream or doubling up the veg – and that’s the beauty of soup, you can’t really screw it up!

So…give it a go and when your family is begging for seconds, have a little fun and shout out “No soup for you!”

 

CURRY BUTTERNUT SQUASH SOUP
by Ken Kostick
6 cups vegetable stock
3 cups chopped butternut squash
1 small onion
1 large potatoes
1 bay leaf
1 tsp each of brown sugar and curry powder
½ tsp each of dried basil, oregano, cinnamon, salt and pepper
¼ tsp of ground nutmeg
1 cup table cream (or milk)
¼ cup chopped fresh parsley or other garnish

 

Bring stock to a boil in a large soup pot. Add all the ingredients except the cream (milk) and parsley. Boil on medium heat for approximate 30 minutes, or until squash and potato are tender. Remove bay leaf. Puree the soup with a hand blender. Fold in the cream (milk), garnish and serve.

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