One of my favorite parts of fall are all the wonderful winter squash available at the farmer’s market. They are beautiful, delicious and can be made in so many different recipes. I think my favorite winter squash though is the butternut squash. The flavor is incredible, especially when roasted.
For this soup, I’ve added lots of spices. Curry powder, masala, and smoky cumin make this soup irresistible. To balance out the spice, I also added sweet coconut milk and a few sweet carrots. The coconut milk also adds an incredible creaminess to this soup, perfect for a cool fall evening.
For this soup, I tried out a new pot from Anolon. It’s part of the Anolon Nouvelle Copper line. This pan is not only beautiful but also boasts hard anodized construction and a double full cap base comprised of a copper core and layered aluminum, encapsulated in magnetized stainless steel. The metal has excellent heat conduction and makes the pan have a nice heavy feel. The new Autograph® 2 nonstick offers excellent food release and easy cleaning, and is even metal utensil safe! The pan is and handles are also oven safe to 500°F.
UPDATE March 2016: Anolon pots and pans do appear to be good quality at first use, but after a few years of inconsistent use, the set I received as payment for this post is complete garbage. Please do not purchase Anolon nonstick pots and pans. They are not metal utensil safe as described, they are not safe at high heat as described, nor do they hold up to everyday cleaning. Furthermore, I do not believe that any nonstick pot or pan is safe to use after 2 – 3 years. I know Calphalon non-stick is just as bad. Please put your money towards quality stainless steel pots and pans or regular cast iron or enameled cast iron.
I’m partnering with Anolon for the Anolon Cook & Tell on Facebook. We’re giving away the pot featured in this 4 quart saucepot which is valued at $59.99. You can enter below, or on their facebook page.
Now time for the giveaway!
Included in the giveaway 1 Anolon Nouvelle Copper 4 Quart Covered Saucepot, pictured left.
How to Enter
For a chance to win the pan pictured to the left, an Anolon Nouvelle Copper 4 Quart Covered Saucepot, just leave a comment below telling me your favorite fall soup.
Yield: Serves 6
1 medium butternut squash, split seeds removed
2 tablespoons olive oil
1 teaspoon salt
1 cup chopped carrot
1 cup chopped onion
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon salt
1 (14 oz) coconut milk
4 cups chicken or vegetable stock
Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with 1 teaspoon salt. Place cut side down on cookie sheet. Roast for 30 - 45 minutes (depending on size) or until tender.
Drizzle soup pan with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender. Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 - 20 minutes, or fragrant. Use a submersible blender to smooth soup or add to a blender to smooth.
Garnish with fresh thyme if desired.
Disclosure: I received several Anolon pots and pans for review purposes.
