Rustic butternut squash soup
Sep. 21st, 2010 11:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
minxyIf one is in the habit of a) cooking harvest foods and b) arriving home only a few hours before bed, it is really wonderful to find a simple recipe like this:
Roast winter squash (in my case: butternut and pumpkin) cut side down in a pan containing an inch of water, for 1 hour at 350 degrees F.
Roast other stuff a the same time if you feel like multitasking, taking care of your beets surplus, or eating delicious, toasted, garam masala pumpkin seeds.*
When the squash is tender (easily pierced with a fork is good.) Remove from the oven to cool.
Melt a few tablespoons of butter on the stove, and saute the tender white and light green bits of some leeks (I used 3-4) in a few tablespoons of fresh ginger.
When soft, add the squash meat, discarding the skin, and four cups of broth (I used beef, and it was delicious with the squash and leek). Season to taste with up to a teaspoon of salt, though I didn't use any.
Blend or mash soup (I went with the pleasant texture of mashed, since my CSA provided me with not-very-stringy-at-all squash**,) and add a few tablespoons of parsley.
YUM. That will be delicious with crusty bread and some greens. I ate all the toasted seeds before the soup was made, though they would have been nice as a garnish. If there were any left, which there are not. Heh.
* Garam masala pumpkin seeds: wash seeds and dry. Toss in half a teaspoon of seasalt and half a teaspoon of garam masala. Spread over a cookie sheet, toast at 350F until lightly browned, about 10-20 minutes. NOSH.
**although, my butternut squash was nearly yellow--so pale! I added half a pie pumpkin because I wanted an orange color** rather than the brown of the broth. Punkin is good, though.
***Between the pumpkin and the sugar-candy-carrots from my CSA, I'm in danger of turning orange from beta carotene. For serious.
Roast winter squash (in my case: butternut and pumpkin) cut side down in a pan containing an inch of water, for 1 hour at 350 degrees F.
Roast other stuff a the same time if you feel like multitasking, taking care of your beets surplus, or eating delicious, toasted, garam masala pumpkin seeds.*
When the squash is tender (easily pierced with a fork is good.) Remove from the oven to cool.
Melt a few tablespoons of butter on the stove, and saute the tender white and light green bits of some leeks (I used 3-4) in a few tablespoons of fresh ginger.
When soft, add the squash meat, discarding the skin, and four cups of broth (I used beef, and it was delicious with the squash and leek). Season to taste with up to a teaspoon of salt, though I didn't use any.
Blend or mash soup (I went with the pleasant texture of mashed, since my CSA provided me with not-very-stringy-at-all squash**,) and add a few tablespoons of parsley.
YUM. That will be delicious with crusty bread and some greens. I ate all the toasted seeds before the soup was made, though they would have been nice as a garnish. If there were any left, which there are not. Heh.
* Garam masala pumpkin seeds: wash seeds and dry. Toss in half a teaspoon of seasalt and half a teaspoon of garam masala. Spread over a cookie sheet, toast at 350F until lightly browned, about 10-20 minutes. NOSH.
**although, my butternut squash was nearly yellow--so pale! I added half a pie pumpkin because I wanted an orange color** rather than the brown of the broth. Punkin is good, though.
***Between the pumpkin and the sugar-candy-carrots from my CSA, I'm in danger of turning orange from beta carotene. For serious.
no subject
Date: 2010-09-22 03:58 am (UTC)I have a very similar squash-and-leek recipe I love, but it also includes sweet potatoes. Talk about your beta carotene overdose...
no subject
Date: 2010-09-22 04:35 pm (UTC)no subject
Date: 2010-09-22 05:26 am (UTC)no subject
Date: 2010-09-22 04:36 pm (UTC)