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  • Writer's pictureRobert Adams

Soup's On

Updated: Dec 2, 2020

OCTOBER IS THE START OF SOUP MAKING MONTH for me. I begin by making chicken stock as it is the base for many of my fall soups. I generally have a pot simmering away on my stove top every two weeks.

Each year I have new soup suggestions that come to me from my Google account. Their analytical profile places me as a middle-aged female. How funny. I guess my searches for recipes, flowers, gardening and such tips the scale to indicate my tendencies. My general feeling is the e-world knows too much about me anyway, so I welcome this characterization of me with a bit of levity. I guess it is better than a male alcoholic who loves golf.

It is a complex world.

The farm stands are displaying squash and carrots from the summer bounty and it literally gets me rubbing my hands in anticipation of making that first pot of fall soup. I’ve selected an Acorn Squash, a bunch of Carrots, and a big Honeycrisp apple from the local seasonal produce for the body of this soup.

Ginger and Cinnamon are two of my favorite spices. They are key to this Carrot and Butternut Squash Soup recipe, but as you will learn, I also add Turmeric and Curry Powder to add to the flavor profile. Finally, I top the cup of soup with candied sunflower seeds and a pinch of Parsley from my garden pots.

Bob’s Butternut Squash & Carrot Soup


1 acorn squash

1 bunch of carrots

1 apple peeled and sliced

1 diced medium onion

1 inch peeled and diced ginger root

4 cups chicken stock

1 cup coconut milk

½ teaspoons of cinnamon, turmeric, and curry powder

2 TBS corn starch

1 TBS candied sunflower seeds with a dash of nutmeg and parsley


Roast at 425F the squash and carrots brushed with olive oil for 40 minutes.

As this completes, in a stove top soup pan sauté the chopped onion, ginger and diced apple for three minutes then add the chicken stock and bring to gentle boil.

Add the peeled squash and carrots and the spices and simmer for twenty minutes.

Add the coconut milk and dissolved corn starch and steep for another ten minutes.

Season with salt and pepper and puree with an immersion blender.

Garnish with sunflower seeds and parsley.


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