A Big Batch of Curry Butternut Squash Soup

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Fall is just around the corner and soup season is nearly here. My favorite soup for a crowd is Curry Butternut Squash. Why, yes! The recipe serves 32, a "party sized recipe" from my book Cook like a Caterer. It makes a huge pot perfect for entertaining and to fill up the freezer for the cool months ahead. Cutting the recipe in half makes a generous amount, but don't shy away from making it... soup is for sharing!

Creamy, smooth Curry Butternut Squash Soup served in hollowed mini pumpkin

Creamy, smooth Curry Butternut Squash Soup served in hollowed mini pumpkin

Curry Butternut Squash Soup

Many first time tasters are surprised that the curry in this recipe is not overwhelming and the color is as delicious as the soup. Curry butternut squash soup is especially nice for a Fall party and is charming served from a mini hallowed pumpkin.

Serves 32

8 tablespoons olive oil

8 cups onions chopped

6 teaspoons curry powder

1 teaspoon ground ginger

1 teaspoon cayenne pepper

8 quarts butternut squash cubed

3½ quarts chicken broth

3 cups heavy cream

  1. Heat oil in large pot, add onions. Cover and cook over medium heat until soft, stirring often (about 5 minutes).

  2. Add curry powder, ground ginger and ½ teaspoon of cayenne, stir 30 seconds. Add squash and broth, bring to a boil and reduce heat to medium low. Cover and simmer until squash is very tender (about 30 minutes).

  3. Puree soup in batches, in blender, until smooth.

  4. Return to same pot. Stir in cream and add salt, pepper and cayenne to taste.

COOKS NOTE

  • Vent blender when pureeing soup to keep steam from building up.

  • The soup can be made in advance up to where the cream is added and will freeze well.

  • You can decrease the curry for a milder flavor or substitute pumpkin pie spice if you like.

  • Serving in hallowed out mini pumpkins is great for a plated single serving... a larger pumpkin is great on a buffet.

Coffee for a Crowd

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It is very rare to have any event that doesn’t include coffee service, which makes learning how to make good coffee important to a caterer. Making coffee in an electric percolator is the best method but figuring out the correct amount of ground coffee to put in is challenging.

I am personally responsable for makeing some pretty bad coffee, usually by putting in too many grounds or making it too weak. Lucky for me, my catering partner, Richard, developed a formula for a good brew you can count on delivering a great cup!

“Coffee Mates”, original acrylic on 5”x7” canvas by Renee Fontes

“Coffee Mates”, original acrylic on 5”x7” canvas by Renee Fontes

50 cup percolator - 3½ cups coffee grounds makes 42 to 50 cups

100 cup percolator - 6¼ cups of coffee grounds makes 100 cups

  • Always start with cold water in coffee percolator.

  • Make sure the stem is seated properly in the bottom, the basket of coffee grounds is secured properly and the lid is secure.

  • Use coarse ground coffee in a percolator so as not to plug up the basket.

  • As a general rule, it takes one minute per cup to brew coffee. Remove the basket of spent coffee grounds after the coffee is done percolating.

A French Press is a nice touch for a small meeting. See below measure for the right amount of ground coffee.

A French Press is a nice touch for a small meeting. See below measure for the right amount of ground coffee.

COOKS NOTE

  • It takes 1½ to 2 tablespoons of coffee to make a 6 ounce cup of brewed coffee.

  • Using a percolator is the most common way to make coffee for a larger gathering.

CATERING NOTE

  • Brew the coffee and decaf in the kitchen area or an area where there is amble electricity.

  • Transfer from percolator to coffee serving equipment (silver coffee urn, air pots).

  • Have signage for each type of coffee (coffee, decaf, hot water).

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EQUIPMENT TO SET UP A COFFEE STATION FOR 100 GUESTS

  • A remote site buffet coffee station should have regular coffee, decaf coffee and hot water (for hot chocolate and hot tea).

100 sugar packets 10 lemons cut in 6 wedges then in half

100 sugar substitute packets 3 coffee, decaf and hot water urns

100 individual coffee creamers 100 stir sticks or teaspoons

20 hot chocolate packets 100 coffee cup

20 tea packets regular and herbal 1 small container for trash

OPTIONAL LIQUEURS TO ADD TO THE COFFEE STATION

Ameretto Italian almond liqueur

Bailey Irish Cream Irish whiskey & cream liqueur

Frangelico Hazelnut and vanilla liqueur

Grand Mariner Cognacs and orange liqueur

Kahlua Rum and coffee liqueur