re: Submissions for F&DB Soup Challenge April 13, 2021

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I always cook sober

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Roasted Butternut Squash Curry Soup

Start with one large butternut squash. Peel skin with vegetable peeler and cut into chunks. Toss with olive oil and seasonings and roast in the over until tips start turning brown, about 35 minutes.


Base ingredients


Additional aromatics



Saute vegetables until onions start to break down and add ginger and garlic.



Make a pocket in the middle and brown your curry paste in the pot. This step smells amazing.



Mix everything together and add 1/2 of the roasted squash reserving the rest for serving.



Add coconut milk and puree with an immersion blender until smooth.



At this point you can season to taste. I added some smoked paprika, and put in whole ginger and a couple of bay leaves to simmer.

Simmer until ready to eat.

Serve with the rest of the butternut squash and roasted squash seeds.



Whoops, needed to fix the last image. It looks a lot tastier not sideways.

Soup is pretty much one of my favorite things to eat, so I look forward to making some of the recipes I see in this thread.

Caramelized Onion Roasted Garlic Bisque

1 large whole garlic head
1 ½ tablespoons olive oil divided use
9 cups about 4 large thinly sliced sweet onions
2 ½ cups about 2 medium sliced leeks
1 teaspoon salt divided use
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/3 cup dry white wine
4 cups vegetable broth
2 cups milk
Fresh thyme leaves for garnish
Freshly ground black pepper for garnish

I forgot to get an ingredient picture, but its a pretty self explanatory list.

First you start off with roasting the garlic, the recipe calls for 1 head of garlic, but we don't skimp on garlic in this family so I did 3. We were on vacation and the AirBnb didn't have a garlic roaster or tin foil. So I read online you can just roast the whole head (skin on) at 400 for 20 minutes on a baking sheet or dutch oven. Worked pretty well actually, but could have used more time, IMO.



While the garlic is roasting, start cooking your sliced onions and leeks over medium heat for 30 minutes.





Season with a little thyme and salt and continue cooking for an additional 30 minutes.



When it gets to a nice golden brown color add the flour and cook for 1 minute. Add wine and broth, and bring to a boil. Reduce heat, and simmer 30 minutes. If I make this soup again I would personally change the vegetable broth to a beef broth, I think it would work better.





At this point you are supposed to add the mixture to a blender with your roasted garlic. I wasn't sure what the rental place would have, so I packed the immersion blender. The blender would have been better, the immersion blender was making a bit of a mess in the size dutch oven we brought, so didn't get the consistency I would have wanted.





The final step is to add the milk and simmer for 8 minutes, then you are ready to serve.



Served with fresh thyme and some homemade rosemary croutons.



If I were to do it again, which I will, I would have bought some shaved parmesan to go on top.

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KamaCausey, this is your first time in a challenge, right?

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I don't think so. He had a good entry recently, IIRC.

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I reached out to resident poster and baker extraordinaire Hungry One to bake me some homeade baguettes. She told me to pound sand.

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Timeout.

Hungry One is a she?

You’re right! Sandwich challenge.

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KamaCausey, this is your first time in a challenge, right?

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This and the sandwich challenge. Keeping it simple, haha.

The submission thread is closed.