Wednesday, October 7, 2009

Culinary Contentment in Autumn

Not only is fall my absolute favorite time of year, I think the foods that are ushered in with the chilly weather, changing leaves and the year's harvest are beyond compare. Here is one of my favorite fall recipes and a new illustration to match: Butternut Squash Soup Ingredients: 1 TBSP olive oil 1 1/4 c. sweet onion 1/2 c. minced carrot 1/4 c. celery 1 large butternut squash, peeled and seeded 1 TBSP peeled and minced fresh ginger 3 c. vegetable stock 1 bouquet garni (2 bay leaves, 1/2 tsp. peppercorns, 2 sprigs of thyme in cheese cloth) or you can improvise by sifting out the bay leaves and some peppercorns before blending and use a few shakes of powdered thyme) kosher salt to taste Directions:
  • Cook onion, carrot and celery in large pot in oil on medium about 5 minutes.
  • Add squash and ginger - cook another 5 minutes.
  • Add stock, bouquet garni and salt and bring to a slow simmer. Cook until squash is tender... about 20 minutes usually.
  • Transfer soup to blender or food processor and puree. (You may need to thin with additional warm vegetable stock to avoid baby food consistency.)
  • Return soup to a low heat and adjust seasoning.
(I doubled this and the portion was perfect for 14 people.)

1 comment:

Maria Filar said...

this sounds sooo good!

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