There is one thing that goes hand in hand with both the falling temperatures and leaves; soup season! I personally believe soup is one of the most universal meals with endless opportunities. Which is why it is a perfect contender for its own season! The existence of soup can be dated all the way back to 20,000 B.C making it almost as old as the history of cooking. This food is also the perfect vessel for highlighting local flavors and offerings.
Don’t get me wrong, the classic family chicken noodle soup recipe will always stay near and dear as a staple and form of comfort. However, as the harvest in northern Michigan comes to an end for hardy vegetables, there are so many intriguing soup recipes to test out that allow you to be as inventive as you’d like! See below an awesome recipe for curried butternut squash soup:
Once hot, add oil, shallots, and garlic. Stir frequently for 2 minutes.
Add squash, season with salt, pepper, curry powder, and cinnamon. Stir and cover for 4-5 minutes, stir occasionally.
Add coconut milk, veggie broth, maple syrup, and chili garlic paste (opt.)
Bring to boil on medium heat then reduce to low, cover, simmer for 15 minutes. Squash should be tender.
Use immersion blender or transfer to a blender until soup is creamy smooth. If using blender return to pot.
Adjust seasoning as needed, let heat for a few minutes.
Can be topped with pumpkin seeds. Keeps in fridge for 3-4 days. Can also be frozen.
At Plascon we offer Cook Chill Bags in both 3.0 mil and 4.5 mil thickness that withstand both heating, chilling, freezing, and handling. The bags can be filled with hot soup and stored chilled or frozen. The temperature range of the bags is from -20°F to 212°F. No matter the size of your operation, Plascon has a Cook Chill Solution to fit your needs. Reach out today to learn more!