Now Serving Fall Soups at The Blue Pig in Croton-on-Hudson, NY

Yummy, with locally-sourced ingredients

Blue PigCrisp autumn days and nights call for Thai Butternut Squash Soup, a popular recipe from The Blue Pig restaurant in Croton-on-Hudson. “It’s a vegan soup that uses fall harvest butternut squash,” says Blue Pig owner Lisa Moir. “It’s thick, creamy and perfectly spiced.” The restaurant adds three homemade soups to the menu beginning the second week of October. They’ll be locally sourced from such producers as Hilltop Hanover, Do Re Me and Daisy Hill farms, and a vegetarian option will be available each day. The soups will be available in pints and quarts for taking home, or diners can enjoy them in the Blue Pig’s brick courtyard. “Along with new LED lights, we have purchased outdoor patio heaters so we can sit outside in comfort even if there’s a chill in the air.” says Moir. Hmmm…soup first and ice cream second, anyone?

 

Thai Butternut Squash Soup

2 T coconut oil

2 medium sized onions

3 cloves garlic (minced)

1 T minced ginger

1 T curry powder

1 T turmeric

2 c. water or veggie broth

1 large (3 lb.) squash

1 t salt

1 14 oz. can coconut milk

2 T lemon juice

 

Preheat oven to 400 degrees. Slice squash lengthwise and scoop out seeds. Place squash cut side down on oiled sheet. Roast for 30 to 40 min., turning every 15 min. until soft with some browning on top. Cool and scoop out flesh.

Sauté onions, garlic and ginger in oil for 5 min. Sprinkle in curry and turmeric, cook another min.

Pour in broth and bring to boil. Add in squash and salt, simmering for 10 min.

Add coconut milk and simmer 5 more min. Add lemon juice and puree the mixture. For a thinner consistency, add more broth or water.

Serve with a dollop of sour cream.

 

The Blue Pig is located at 121 Maple St. in Croton-on-Hudson, NY. For more information, call 914.271.3850 and visit TheBluePigIceCream.com.

 

 

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