Fall Flavors

It is truly awful, erm, official. Fall is here. The leaves are turning, the air is cool and there's pumpkin in just about everything consumable and Karen in writhing in pain. But I come with a different batch of fall flavors; butternut squash and sweet potato. Well, that and curry. A different spin on the fall soup flavors.

Soup Stock:

I like to save all of my veggie scraps when cooking, seal them in a freezer bag and stuff them in the freezer until the gallon bag is full, and stick that with a chicken carcass, or just on their own, and cover with water, salt & pepper corns and boil down and strain off after about 2 hours. Makes great soup stocks. Just make sure to stay away from cruciferous veggies, cauliflower, broccoli, cabbage, etc.
Take all the veggies you are peeling for this soup and add to the stock. If you don't have stock from scratch, you can use box stock, just know it's not going to taste as god as your own.

Soup:
4 medium sized sweet potatos peeled and cubed
4 medium sized carrots peeled and cubed
1 large sweet onion
3/4 c celery diced
2 c butternut squash, 1 small squash seeded, roasted, peeled
1 1/2 tbs. sweet yellow curry powder
1/2 tbs. curry paste red spicy
2 tbs sugar
1/2 tsp cumin
1/4 tsp cardamom, ground
2 tbs salt
1/2 tsp pepper, black
2 tsp rice wine vinegar

Cook all the above ingredients above in the preprepared broth, until tender, take an immersion blender to it and PUREE!!

Serve over cooked brown rice with roasted pumpkin seeds and scallions.