• Facebook
  • Twitter
  • Instagram
  • PInterest

Author Archive | Brian Luscher

Maple Curry Acorn Squash Soup

mapleCurrySoup

By Brian C. Luscher, The Grape, Dallas

Serves 4

2–4 tablespoons Madras Curry Powder
1 Stick (8 tablespoons) Unsalted Butter
3 Acorn Squash, halved and seeded
3 tablespoons Corn or Vegetable Oil
1 Medium Yellow Onion, Chopped
3 Carrots, Chopped
3 Stalks Celery, Chopped
2 Bay Leaves
1 tablespoon Ground Cumin, Toasted
2 Cups Chardonnay
6 Cups Stock (Chicken or Vegetable)
¼–½ Cup Maple Syrup
Juice of 1 Lemon
¼ Cup Clover Honey
2 Cups Heavy Cream
Salt
Freshly Ground Black Pepper
Créme Fraîche for Garnish

  1. Preheat the oven to 450°F.
Continue Reading