Monday, November 1, 2010
I have been absent for about two months. I am sorry, and I don't have a good excuse besides that it is my senior year of college and I am a biology major. Or maybe that is a good excuse. Hmm.
Anyway, butternut squash soup! It is made of win. And squash.
You know it is November when you are filling out your ballot and making this soup (not at the same time).
I adapted this recipe from the crockpot lady, mostly because I had to make dinner between two classes today, and didn't have time to use a crockpot. But she is fabulous and you should read her blog if you own a crockpot, or even if you don't.
Obtain a butternut squash, cut it lengthwise (this is difficult, you;ll need a hefty knife) and put it in a roasting pan in a 375 degree oven for 35 minutes, or until the flesh is soft.
Meanwhile, cut up two apples (fuji or something similar is best, I used granny smith and the soup was a bit too tart for me) and a medium onion into 1 inch pieces (no need to be precise).
Let the squash cool until you can handle it safely (I did not, hence the potholder. Don't be impatient like me.) Then scoop out the flesh.
Put the onion, apple, and squash into a stockpot and and 32 ounces of broth (chicken or vegetable) in the pot. Season with 1/2 tsp pepper, a pinch of salt, and a sprinkle of nutmeg. Bring the pot to a boil, then turn down heat and simmer the covered pot for 25 minutes.
Let the soup cool slightly, and then blend in small batches until the soup is as pureed as you like it. Reheat if necessary, then serve.
This is Free_the_Radicals attempt at fancy food photography. Though the sprinkle of nutmeg and drizzle of olive oil is delicious.
This was quite tasty, though a bit too tart. I think next time I will either use one apple, or two small fuji's. But still good!