Some things are even better paired -- Pumpkin Squash Curry Soup

I bike home on a dark misty night. Leaves carpet the sidewalks and shine out their colour as my bike glides by. Cooler weather and dramatic skies underline the incredible palette on the trees. I ooh and aah quite a bit as I see nature in all its autumn glory. October definitely brings colour to the forefront.
This week, I’ve been thinking about marriages. In my parents bedroom, during my growing up years, a picture hung above their marriage bed. In my memory, it is an etching of a southwestern desert scene. A large bush or tree stands very close to a smaller, rounded cactus. Its title, “Companions”, seems to imply that these two very different forms work well together yet retain their individuality. Though we might not put them together, it somehow works.
All around us, we can see things that are good separately but are even better when joined by another. I’ve heard a gardener friend tell me that when she plants her tomatoes she always makes sure to also plant basil alongside. Basil is a good companion plant for tomatoes. They are said to grow better tomatoes and to detract bugs. And when it’s time to harvest, the two go well as flavours.
In the French vineyards where we walked, we noticed the rose bushes at the end of each row of grapevines. Roses grow in similar conditions to grapes but being more delicate they show disease sooner. So roses in some way protect the grapes and also enhance the vineyards.
This also true of our community. We each have strengths and brought together they make a better whole.
And so it is with foods. A slice of bread by itself is great but add a slice cheese, or even some fresh butter and it is even better. Vanilla ice cream satisfies the stomach but with some hot chocolate sauce ladled over it, it becomes a joy. I appreciate the flavours of each food in its simplest form but I also like to think of ways to mix these tastes and make them even more exciting. So at this time of year, pears, butternut squash and apples all bring their own specific colours to the kitchen counter but mixing them together makes for a happy marriage. That’s how I came up with this hearty autumn soup.

Pumpkin Squash Curry Soup

2 lbs of baked and pureed butternut squash and pumpkin
1 T. butter
2 c. peeled and chopped pears
2 leeks, chopped
1 medium onion, chopped
1/2 c. celery, chopped
1 bay leaf
2 t. curry powder
1/2 t. cinnamon
2 cloves garlic, minced
4 c. vegetable broth
1 c. apple cider
salt to taste

Melt butter in a soup pot. Add pears, leeks, onions, celery and bay leaf. Sauté for 10 minutes. Stir in curry powder, cinnamon and garlic. Sauté another minute. Add squash, broth, cider and salt. Stir well. Simmer for 30 minutes. Remove bay leaf. Blend with stick blender. Serve.

Originally published in The Goshen News, October 20, 2008