Soup de Jour

Lloyd: "What's the Soup de Jour?"

Waitress: "It's the Soup of the Day"

Lloyd: "Mmmm...that  sounds good. I'll have that."

Dumb and Dumber - one of my classic favorites

There is something so comforting about soup. When the weather outside turns cooler there is nothing like a hot bowl of soup (and maybe a grilled cheese sandwich) to make you feel all warm inside. 

I got to have a lot of soup in Vancouver, all of it was amazing. Not only did a friend of mine make it at home, but the church I was going to would sometimes have soup after service.

I joked around up there about starting a "Soup de Jour" airstream trailer (which are a huge hit in Austin). I think it could work. Everyday there would be a massive amount of the same soup. When we ran out, we ran out, the next day, a different soup.

Monday: Curried Butternut Squash Bisque, Tuesday: Tomato Basil soup, Wednesday: Chicken Noodle (or Monica's chicken and rice soup...I need to get that recipe!), Thursday: Sweet Potato soup, Friday: Minestrone soup, Saturday: Baked Potato, Sunday: Split Pea soup...oh the possibilities are endless...

I know that your mouth is watering just thinking about it!

Anyway, it's just a dream that will probably never materialize for real so instead I am just making soup for myself to enjoy (and yes, probably my roommates). 

Today I finished making Curried Butternut Squash. I first had this amazingly delicious soup at my friend's Drew and Sarah's place for a posh little dinner party that they threw. Ever since then I've been waiting for the day for Butternut squash to come back in season AND for it to be cool enough to enjoy hot soup while not sweating. There are only a few times a year in Texas where that is remotely possible so I jumped at the opportunity. 

I can't wait till dinner to have a big pipping hot bowl...

I will share the recipe with you, it's too good to keep to myself. 

Ingredients:

• 2 2-pound butternut squash, halved lengthwise, seeded
• 2 teaspoons olive oil

• 2 tablespoons (1/4 stick) butter
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/2 cup chopped peeled apple
• 2 teaspoons Thai red curry paste*
• 2 14-ounce cans low-salt chicken broth
• 2 bay leaves
• 1/4 cup whipping cream
• 2 tablespoons honey

• 6 tablespoons sour cream, stirred to loosen
• Chopped fresh cilantro

Preparations:

Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).

Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.

Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.