I had never been a fan of squash soup until I tried a curried version at a local tea room. It was so good and it changed my whole perspective. As much as I wanted to try to make it, I thought Richard would never go for something so...chicky? However, we were in the store together last week looking for soup and he saw the V8 squash soup in a box. He wanted to try it and I said no. I'd tried that and found it inedible, but I promised to try to make homemade butternut squash soup some time.
Well, squash is in season, and today was the day.
I used Emeril's recipe: Curried Squash Soup.
It called for summer squash but I used butternut, because it has better flavor and color. I didn't put as much chicken stock in mine as it called for, which turned out to be a good decision. I didn't notice until midway through the recipe that this soup is supposed to be served cold. Refrigerating this would make it thicker, but I wanted a hot soup. So, I mixed a little corn starch into the cream before adding it in, which thickened the soup nicely.
Some reviewers found the soup too spicy, but I'm usually quite sensitive to that and I did not reach the same conclusion. This may have been because I used butternut squash. I thought the seasoning was perfect. It smelled divine while it simmered. Very, very close to the tea room recipe I was trying to replicate.
